Flourless Chocolate Pecan Cake

Flourless Chocolate Pecan Cake

by Janice Hardy

You must love chocolate to love this cake!

Preparation time
Cooking time
Waiting time


For 10 people ()


  • 6 ounce(s) bittersweet chocolate
  • 1 cup(s) sugar
  • 1 cup(s) pecans
  • 1 pinch(es) kosher or coarse sea salt
  • 6 large eggs
  • 1/4 cup(s) unsalted butter
  • 1 teaspoon(s) vanilla

Flourless Chocolate Pecan Cake Directions

  1. Preheat oven to 350 degree's. Butter a 9-inch springform pan and line bottom with a parchment paper.
  2. Bring about 2 inches of water to a simmer in the bottom half of a double boiler or in a meduim saucepan. Place the top half of the double boiler, or a metal bowl or heatproof pan if not using a double boiler, over the simmering water and melt together the chocolate and the 1/4 cup butter. Set aside to cool.
  3. Using a blender, Chop the pecans finely. Add the eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour the batter intot he buttered springform pan and bake until a toothpick inserted in center comes out moist but not wet, about 40 minutes
  4. Once it has cooled a little, run the tip of a knife around the pan and release the cake from the pan. Invert onto a plate, and then again, or serve directly onto plates if left on the bottom part of the springform pan.
  5. If desired, sprinkle with powdered sugar, serve with whipped cream and berries