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.
Does anyone know a good, preferably (sp?) simple recipe for chocolate cake? if you know a link you can just send that thanks 🙂
I can’t go to the grocery store either so mix and stuff is out of the question- we might have cake flour but other than that we have all the basic cooking ingredients- any ideas would be helpful though