Valentine's Day recipes: Flourless chocolate pecan cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Valentine’ s Day recipes Flourless chocolate pecan cake By Eleanor Maidment - February 13, 2022 Gluten-free and superbly rich, this is a wonderful dessert cake, best served with a cloud of whipped cream. You can swap the pecans for shop-bought ground almonds for an even simpler version. Ellis Parrinder SERVES 8-10 175g unsalted butter, softened plus extra for greasing 150g pecans 1⁄2 tsp flaky sea salt 150g golden caster sugar, plus an extra 1 tbsp for the pecans 5 eggs, separated 200g dark chocolate (50-60% cocoa solids), melted Cocoa powder and whipped cream, to serve Preheat the oven to 180C/160C fan/gas 4. Grease a 23cm cake tin and line the base and sides with parchment. Spread the pecans over a roasting tray then roast for 10 minutes or until deep golden and fragrant. Set aside to cool completely. When ready to bake the cake, lower the oven temperature to 160C/140C fan/gas 3. Place the cooled pecans in a small food processor with the salt and 1 tbsp sugar and pulse until finely ground; set aside. Place the egg whites in a large mixing bowl and, using electric beaters, whisk them to soft peaks. Scatter over 50g sugar and whisk until they just reach stiff, glossy peaks. In a separate mixing bowl, use the beaters (there’s no need to clean them) to cream the butter and remaining 100g sugar for about 3 minutes until pale and fluffy. Beat in the egg yolks one at a time, then beat in the melted chocolate. Fold through the ground pecans, then stir a third of the egg white into the mixture to loosen. Carefully fold in the remaining egg white a third at a time, trying to keep in as much air as possible. Tip the mixture into the cake tin, gently smooth the top and bake for 40-45 minutes until just set in the centre. Cool the cake completely in the tin, then dust with cocoa and serve with the cream. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved