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Chocolate Pecan Cake 

Serves: 8 people 
Prep: 2 hours 


  • 250 g (1 cup) whipping cream (35% milk fat)
  • 200 g (7oz) dark chocolate (70% cocoa solids)
  • 200 g (7oz) whole pecans, roasted


  1. Line a loaf tin with baking paper so the base and sides are covered.
  2. Place cream in a small saucepan and bring to a simmer.
  3. Meanwhile, roughly chop the chocolate into chunks and place in a bowl.
  4. Pour hot cream over the chocolate and allow to stand for 5 minutes so it melts.
  5.  Stir until smooth then pour into the prepared pan. Arrange pecans on top, only using the best looking ones.
  6.  Refrigerate until set – about 2 hours or more.
This recipe is from jules@stonesoup

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