cat lover
07-18-2006, 09:03 AM
1 cup pecans, toasted
1 cup semisweet chocolate chips
3/4 cup butter
4 eggs, separted
3/4 cup sugar, divided
2 tbsp all purpose flour (this is correct; it is a very dense cake)
1/4 tsp cream of tartar
GLAZE
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Chop pecans in a food processor till ground. Set aside. In a microwave melt chocolate chips and butter and stir till smooth. Cool to room temperature. In a large bowl beat egg yolks and 1/2 cup sugar till slightly tbickened and stir in cooled chocolate mixture. Combine flour and ground nuts and stir into egg yolk mixture. Set aside. In another bowl beat egg whites with cream of tartar on medium speed with electric mixer till soft peaks form. Gradually beat in remaining sugar 1 tbsp at a time on high till stiff glossy peaks form and sugar is dissolved. Fold in a third of the egg whites into batter and then fold in remaining whites. Spoon into a greased and waxed paper lined 9" springform pan. Bake at 350 degrees for 35 - 40 minutes or till toothpick inserted in center comes out with moist crumbs. Cool on a wire rack. his cake will puff and then fall during the cooling. Gently push down top and sides of cake to even the surface. Run a knife around edge of cake to loosedn. Remove sides of pan and invert cake onto a plate and getly peel off waxed paper.
For the glaze; heat the chocolate chips and cream in a microwave till melted and stir till smooth. Cool till slightly thickened. Spread a thin layer of glaze over top and sides of cake. Pour remaining glaze over cake and spread over top and sides allowing glaze to drip down sides. Chill till glaze is set about 30 minutes. Cut into wedges
1 cup semisweet chocolate chips
3/4 cup butter
4 eggs, separted
3/4 cup sugar, divided
2 tbsp all purpose flour (this is correct; it is a very dense cake)
1/4 tsp cream of tartar
GLAZE
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Chop pecans in a food processor till ground. Set aside. In a microwave melt chocolate chips and butter and stir till smooth. Cool to room temperature. In a large bowl beat egg yolks and 1/2 cup sugar till slightly tbickened and stir in cooled chocolate mixture. Combine flour and ground nuts and stir into egg yolk mixture. Set aside. In another bowl beat egg whites with cream of tartar on medium speed with electric mixer till soft peaks form. Gradually beat in remaining sugar 1 tbsp at a time on high till stiff glossy peaks form and sugar is dissolved. Fold in a third of the egg whites into batter and then fold in remaining whites. Spoon into a greased and waxed paper lined 9" springform pan. Bake at 350 degrees for 35 - 40 minutes or till toothpick inserted in center comes out with moist crumbs. Cool on a wire rack. his cake will puff and then fall during the cooling. Gently push down top and sides of cake to even the surface. Run a knife around edge of cake to loosedn. Remove sides of pan and invert cake onto a plate and getly peel off waxed paper.
For the glaze; heat the chocolate chips and cream in a microwave till melted and stir till smooth. Cool till slightly thickened. Spread a thin layer of glaze over top and sides of cake. Pour remaining glaze over cake and spread over top and sides allowing glaze to drip down sides. Chill till glaze is set about 30 minutes. Cut into wedges