Easter is over. The candy is gone. But that doesn’t mean that you can’t continue to enjoy amazing sweets all year long! In my home, dessert is a special time of the day. And while I’m trying to cut back on how often we enjoy it, on those occasions when we do have dessert I want it to truly be memorable. I want to create something the whole family adores and that leaves them wanting more.
One of my favorite go-to desserts is chocolate flourless cake. It’s just so rich and delicious and fairly easy to make. But I recently discovered that one thing can make chocolate flourless cake better and that is adding pecans. Read on for this can’t miss recipe!
What You Will Need:
6 Eggs, separated
¾ of a Cup of Sugar
¾ Cup of Butter, softened
1 Teaspoon of Vanilla Extract
1 ½ Cups of Pecans, chopped
1 ½ Cups Semisweet Chocolate Chips, melted and cooled slightly
How to Make It:
Start by preheating your oven to 350 degrees. Then in a bowl whisk your egg whites until they from a white foam. Slowly add in one fourth of a cup of your sugar and continue whisking the eggs and sugar together until the form stiff peaks.
In a separate bowl, combine your egg yokes and the remaining one half cup of sugar and mix until your mixture is smooth. Once you have a smooth consistency, stir in your butter and continue blending until it is well incorporated.
Next, add in the Vanilla extract, pecans and chocolate and stir well to combine all the ingredients.
Spoon in your egg whites one third at a time, folding to incorporate each addition.
Once your mixture is ready, pour the batter into a sprayed spring form pan and smooth it out, pushing the batter out so it fills in the pan evenly to the edges.
Bake your cake at 350 degrees for about 40-50 minutes, until a tooth pick inserted in the center comes out clean.
Once your cake is done, allow it to cool completely and then serve it for a sweet treat that won’t soon be forgotten!