Nuts about Flourless Chocolate Cake and Pecan Oil
I know, I know…we’ve all had plenty of chocolate cakes in our lives. They are possibly our family favourite desserts and a standard celebratory dessert.
We had a family birthday recently and I was asked to make a low key dinner, including the dessert. Apparently birthdays are overrated when you’re a young adult…no need for big parties, cakes, songs or candles. Sigh!
So we had home made burgers that I tasked one of our guest into grilling, hot chips from the local takeaway shop, ready-to-cook buffalo wings, creamy coleslaw brought by another of our guests, all in the spirit of effortless cooking. As the hostess, I provided all the burgers ingredients and toppings as well as a generous help of cut fruits, for good measure.
This left me with plenty of time to bake the cake. I decided on a flourless cake, as we have been experimenting with nut flours lately. Usually, almond flour is my go-to substitute, but lately I have discovered pecan flour and thought I’d add some to the mix for extra nuttiness.
I know there are a lot of flourless chocolate cake recipes out there. This recipe is from The Artisan Mill, who produce flours from nuts and seeds grown on their farms in Victoria.
Theirs involve a lot of eggs, that need separating and the whites whipped into soft peaks, but it is quite easy to put together. The end result is a chocolate cake that is light yet rich, buttery yet not gooey. We served it for dessert with a generous dollop of cream and vanilla ice cream.
But the revelation came the next day, when I cut a little wedge to have with my coffee. I had read about a flourless chocolate cake and olive oil combo on NQN’s blog a while ago. Intrigued I thought I’d drizzle some pecan oil I brought back from our recent travels and add a pinch of rock salt. Oh my goodness, it tastes even nuttier. It is so moorish I have had a little bite with my morning coffee for the past 3 days.
Flourless Chocolate Cake with Pecan Oil
Adapted from The Artisan Mill
- 6 eggs, separated
- 75 castor sugar
- 300g dark chocolate
- 250 g unsalted butter
- 120g seed or nut flour ( I used 100g almond flour, 20g pecan flour )
- 175g brown sugar
- 1 tbsp vanilla extract
- Prepare a 12” cake tin and preheat the oven to 150C.
- Melt the chocolate and butter in a double boiler, then let cool till lukewarm.
- In the meantime, whisk the egg whites with castor sugar, till soft peaks form.
- Stir the egg yolks into the cooled chocolate butter mixture.
- Combine the brown sugar and nut flour together and fold through the chocolate mix. Add the vanilla extract.
- Fold the whipped egg whites gently into the chocolate mix, gradually adding a third of the whipped eggs at a time.
- Pour the batter in the tin and bake for 120mn at 150C. Check the cake with a knife or a cake tester at the 100mn mark, when clean it is ready.
- Cool the cake in the pan for 10 mn then unmold onto a sheet lined plate. Allow the cake to cool completely.
- Serve with a drizzle of pecan oil and sprinkle of rock salt.