chocolate pecan cake






Happy Birthday to bellybuffy, happy birthday to you…… The day has arrived. Today is the first birthday of our blog. For a whole year already, I show you hopefully great pictures and delicious recipes. It really pleases me like this blog changed our eating habits at home. We now more often change the way we cook, just away from everyday standard and not always “only” pasta Bolognese. And how do you celebrate a birthday? Of course, with cake and a candle. And here is our first birthday cake to celebrate the birthday of our blog. It’s a chocolate pecan cake. Pretty much chocolate with gorgeous, caramelized pecans in maple syrup. Pecans are usually not included in our everyday food. But while enjoying this cake I have to believe I reconsider. This pecans must be eaten more often. So now try this delicious cake and celebrate this wonderful day with us.


Preheat the Oven at 300°F (circulating air) and brew the cocoa powder with a half cup of hot water. Melt the couverture chocolate over a waterbath and let it cool down a bit afterwards. Beat butter sugar and egg until fluffy. Mix the flour with the baking powder and baking soda and add it to the dough together with the milk and the brewed cocoa powder. Finally add the melted couverture and wipe until the dough is smooth. Pour the dough into a Ø7inch springform pan and bake it for 55-60 minutes at half hight. Meanwhile chop the couverture for the filling and boil the cream. Add the chop chocolate to a bowl, dash it with the boiled cream and wipe until all chocolate is dissolved. Remove about 5 oz for the topping and put it aside. Roast the pecans without oil for several minutes at mid heat. Add the butter and maple syrup and caramelize them for about a minute at higher heat. Pour them on a baking paper and allow them to cool down. Put about ¼ of them aside for decoration and chop the other. Stir the chopped pecans into the chocolate filling. Separate the cake from the pan and leave it to cool down.  part the cake horizontal, spread the base with the filling and put the lid back on. Warm up the chocolate topping till it’s liquid and pour it over the cake. Decorate the cake with the remaining pecans and enjoy it.



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