HERSHEY'S CHIPITS Flourless Chocolate Pecan Cake
Details
- Time
- 6 hours 8 minutes
- Skill Level
- Intermediate
- Yields
- 12 servings
Our Flourless Chocolate Pecan Cake Recipe with HERSHEY'S CHIPITS Dark Chocolate Chunks will fulfill all your chocolate needs.
Ingredients & Directions
- Prep Time
- 3 minutes
- Bake Time
- 35 minutes
- Cool Time
- 1 hour 30 minutes
- Freeze Time
- 4 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 cuppecans (250 mL)
-
1 2/3 cups
-
3/4 cupbutter or margarine (1 1/2 sticks) (175 mL)
-
2 tbspsorange juice (30 mL)
-
1/8 tspsalt (0.5 mL)
-
4eggs
-
3/4 cupsugar (175 mL)
Key Ingredients
Directions
Equipment Needed
Oven & Stopvetop
9-inch (23 cm) Springform Pan
Parchment Paper
Food Processor
Mixing Bowl
Mixer
Wire Rack
Refrigerator
1
Heat oven to 350°F (180°C). Grease sides of 9-inch (23 cm) springform pan. Line bottom with parchment paper. Place pecans in bowl of food processor; process until finely ground.
2
Combine chocolate chunks and butter in a medium saucepan. Cook over low heat until melted, stirring frequently. Remove from heat; stir in orange juice, salt and ground pecans.
3
Combine eggs and sugar in a large bowl. Beat on high speed of mixer until pale yellow and slightly thickened, about 3 minutes. Gently fold in chocolate mixture, blending well. Pour into prepared pan.
4
Bake for 35 to 38 minutes or until wooden pick inserted near centre comes out with a few moist crumbs clinging to it. (Cake will puff and crack slightly.) Cool in pan on wire rack 1 hour; using knife, loosen cake from side of pan. Continue to cool in pan about 1/2 hour; remove side of pan. Invert cake onto serving plate. Remove pan bottom and parchment paper. Cover; refrigerate cake at least 4 hours.
5
Remove cake from refrigerator about 25 minutes before serving. Cover; refrigerate leftover cake.
