When preparing a dinner party for friends I usually end up underestimating the preparation time for my first two courses. Something to do with guests arriving and my desire to gossip rather than chop. Having a big open-plan kitchen only encourages this! Luckily, I know that the day will be saved by some deliciousness that I already have baking in the oven.
This recipe is pulled from one of my multitudes of Delicious magazines spread over the coffee table (although as I have now swapped to an SBS Feast Magazine subscription there is a bit more variety around the house). Valli Little calls this a torte, but to me it is more of a flourless chocolate cake.
NOTE: this is not something to leave on the bench unattended. My housemates managed to polish this off in less than a day!
- 210g roasted pecans (cooled if you roast them)
- 180g dark chocolate, chopped
- 1 cup caster sugar
- 4 eggs, separated
- 220g butter, melted
- 1 1/2tsp vanilla extract
- Preheat the over to 170 Celsius and line a medium sized spring form tin. If you want a perfect edge to your cake then grease the pan and dust with flour.
- Use a food processor to grind pecans and chocolate until finely ground.
- Beat egg yolks with sugar until thick and pale. Slowly add in butter and vanilla.
- Stir in pecan-chocolate mixture.
- Beat egg whites until firm peaks.
- Whisk a quarter of the egg whites into the chocolate mixture then gently fold-in remaining until combined.
- Pour into pan and gently shake so that it settles. Make sure not to knock it too hard or you will lose all the air from the egg whites!
- Bake for 50mins; until the edges start to pull away from the sides of the pan.
- Cool in the pan. Don't be worried when it collapses - its meant to be quite a dense cake.
- Dust with cocoa or icing sugar to serve warm with cream.