I found this recipe in a Delicious magazine that other day and just had to make it. I absolutely love the smell of pecans toasting. Add some chocolate and the smell is divine. These Chocolate and Pecan Cakes with Chocolate Ganache are really easy to make and are extremely versatile. You could use a variety of nuts including; hazelnuts, almonds, peanuts, and walnuts. I used 6 - 3 1/2 inch tart tins but you could use a cake pan if you'd like.
Chocolate and Pecan Cakes with Chocolate Ganache
Chocolate and Pecan Cakes
2/3 cups all-purpose flour
1/2 cup sugar
Scant 1/4 cup butter
150 grams, dark chocolate, chopped
1 cup pecans, toasted
Pinch of salt
175 grams dark chocolate, chopped
1/2 cup 35% cream (whip cream)
Preheat the oven to 350 degrees Fahrenheit. Grease your tins and dust them with cocoa powder.
In a food processor, combine 2/3 of a cup of nuts, salt, flour, and sugar. Pulse until the mixture is coarse. Place the mixture into a bowl and set aside.
Melt the butter over low heat and add 150 grams of chocolate. Stir until the chocolate has melted. Remove from the heat and the eggs, stirring constantly. Add the chocolate mixture to the nut mixture and mix.
Spoon the mixture evenly between the 6 tins.
Bake for 15-20 minutes until a knife inserted comes clean.
Set aside to cool.
To make the ganache, place the cream over medium heat until it reaches the stage just before the boil. Pour the cream over the chopped chocolate and stir.
Spoon the Ganache over the cakes and top with a pecan or two.