Flourless Chocolate Pecan Mini Cakes Food
NANA JOSé'S CHOCOLATE PECAN CAKE
A Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.
Provided by Joan Nathan
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
- Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
- Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
- For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams
FLOURLESS CHOCOLATE PECAN MINI CAKES
These Flourless Chocolate Pecan Mini Cakes may be baked in mini muffin cups, but they're moister, richer and denser than mini cupcakes.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 18 servings, 2 mini cakes each
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Chop 3 oz. of chocolate. Place eggs, sweetened condensed milk and nuts in blender; blend until combined. Add chopped chocolate; blend until smooth.
- Spoon into 36 paper-lined mini muffin cups.
- Bake 15 min. or until centers are almost set. Cool in pans 5 min. Remove from pans to wire racks; cool completely. Melt remaining chocolate as directed on package; drizzle over cakes.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
FLOURLESS CHOCOLATE-PECAN CAKES
No flour? No problem. These scrumptious chocolate cakes bake up tender, moist and scrumptious, thanks to cream cheese spread and delicious add-ins.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat egg whites in medium bowl with mixer on high speed until soft peaks form; set aside. Beat butter and brown sugar in large bowl with mixer until creamy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gently stir in about 1/3 of the egg whites just until blended. Repeat with remaining egg whites.
- Pour into 8 mini fluted tube pans or large ramekins sprayed with cooking spray. Place on rimmed baking sheet.
- Bake 25 to 30 min or until toothpick inserted in centers comes out clean. Cool cakes in pans 5 min. Loosen cakes from sides of pans with sharp knife. Gently remove cakes from pans to wire racks; cool completely.
- Microwave cream cheese spread in small microwaveable bowl on HIGH 20 sec. Stir in powdered sugar and coconut. Spread over cakes. Sprinkle with shaved chocolate and nuts.
Nutrition Facts : Calories 580, Fat 35 g, SaturatedFat 20 g, TransFat 0.5 g, Cholesterol 180 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
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