Pecans really says it is the holiday season for me, so the third (and last) cake I made for work to celebrate the November birthdays was a gooey chocolate cake with pecan brittle on top. It disappeared quickly and I will definitely make this cake during the holidays. Because it was at work I served it plain, but it would be great with either lightly whipped cream or vanilla icecream. This is the type of cake that only gets better after a day or two in fridge, if you can wait that long…

The brittle recipe is the same as this one, but I substituted the almonds with pecans.

Gooey chocolate cake with pecan brittle, serves 8

450 ml caster sugar

225 ml plain flour

6,75  tbsp cocoa

1,5 tsp vanilla

1 pinch salt

3 eggs

225g melted butter

Pecan brittle:

100 g butter

100 ml caster sugar

2 tbsp plain flour

2 tbsp milk

100 g roughly chopped pecans

Mix all the dry ingredients in a bowl. Add the butter and eggs and incorporate. Pour the mixtured into a greased baking tin, bake for 15 mins in 180C, then remove from the oven.

Pour all the ingredients for the brittle into a saucepan and let it become thick and golden brown, while stirring. Spread it onto the half-baked cake and bake for another 20 minutes or until the cake has just set. Leave to cool completely before serving.