Hey, hey, hello to my baker.

We’re going to be making an amazing flowerless chocolate and pecan cake. My gluten-free friends. You can rejoice. This is a wonderfully rich cake, much like you would find in our moist and rich homemade chocolate cake recipe.

Why You’ll Love This

A lot of people think that flowerless chocolate cakes are really difficult to make
This one’s really easy and I’ll take you through it
And that is absolutely perfect because that’s all about that’s the charm of this cake
What an incredibly beautiful charming cake
I love this recipe so much because the cracks and the sunkeness of the cake gives it that really rustic artisan look

Ingredients

• dark chocolate
• butter
• brown sugar
• coffee
• vanilla bean paste
• egg whites
• egg yolks
• pecan meal
• a cake tin
• oil
• parchment paper
• cocoa

Instructions

1. Please go ahead and preheat your oven to 160 degrees Celsius or 320 degrees Fahrenheit.
2. First thing we’re going to do is melt down our dark chocolate and our butter pieces, similar to how you would make an easy chocolate ganache for smooth, silky desserts.
3. And I’ve just put a little bit of cling wrap over mine.
4. Just let your mixture cool down slightly.
5. And once it’s nice and cool, then we can start to add some of the other ingredients.
6. And we’re going to use everything except for our egg whites and just half of the brown sugar.
7. So it goes the pecan meal, the egg yolks, our coffee, vanilla bean.
8. And we just need half of the sugar.
9. Give this a really good mix and make sure it’s well combined.
10. I have just quickly switched to my whisk because I just want to get out a couple of those last little lumps.
11. We’re going to put this off to the side now and start on our egg white mixture.
12. So grab your egg whites and grab the remaining brown sugar and head over to your mixer.
13. It’s time to go ahead and place your egg whites into a large bowl.
14. Give it a whisk on a high speed until firm peaks start to form, which is also key for a light and airy easy homemade chocolate mousse recipe.
15. At this point when the eggs are holding their own but still foamy, I’m going to start adding in some of that brown sugar in small increments.
16. And continue whisking until it gets to that stiff peak.
17. The last thing we have to do is start to combine the egg whites and our chocolate mixture.
18. So just go ahead and place in some of the egg whites and gently fold in a bit at a time.
19. And then we’ll just keep doing this until it’s all combined.
20. All right looks absolutely beautiful so let’s pour it into our cake tin and then into the oven it’ll go.
21. We’re going to have it in there for about an hour and 10 minutes to an hour and 20.
22. I have just taken my cake out of the oven.
23. What we need to do now is let it cool completely in the cake tin.
24. Time to take this out of its tin.
25. So I’m just going to finish it off with a little dusting of cocoa.
26. And then I’ll put it on a cake stand and it’ll be beautiful and ready to present.

Cooking Tips

I made mine in my.
This is just the best one to use if you have one available for this type of cake.
In this recipe, I’ll also be using my.
If you don’t have one. Don’t worry hand beaters will be just fine.
If you don’t want to do yours in the microwave, you can also use a bamery.
But I just think that this is the fastest and easiest way.
It’s really important to keep an eye on the dark chocolate while it’s in the microwave to prevent burning, a crucial step for achieving perfect results in many chocolate desserts, like our easy fudgy brownies with crackly tops.
We do not want it to overheat and get burnt.
So just do it in one minute increments, give it a stir, see how it’s going and then go again if it needs longer.
Just let your mixture cool down slightly.
The reason why you need to let the mixture cool down is because you don’t want to add in the egg yolk, it’s going to be like scrambled eggs on chocolate.
And really nice and smooth consistency as well.
So no lumps from the sugar, all the pecan meal.
At this point when the eggs are holding their own but still foamy.
This looks good, so nice and glossy and the stiff peak can hold.
At the beginning it’ll have a really cool marbly look.
So this is what it’ll look like when it’s done really gorgeous and glossy and silky smooth.
It’ll take a little while to cook.
It’s got that really beautiful crispy top.
And it’s going to crack and sink.
And that is absolutely perfect because that’s all about that’s the charm of this cake.
It’s going to be so beautiful.

Serving Suggestions

Enjoy with your friends and family, and perhaps try making a decadent homemade chocolate cheesecake from scratch next time.