“Decadent and velvety, this cake may be the ideal dessert to cap your Easter dinner. Taking this treat to the next level is a silky ganache made with dark chocolate accented with rich espesso, Cointreau and crunchy pecans for added texture.”
READY IN:
30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease and line with parchment paper two 9-inch round baking pans.
  3. In a bowl set over a pan of simmering water, melt chocolate, butter and sugar, stirring until smooth. Remove from heat and let cool for 10 minutes.
  4. Sepasrate egg yolks from whites; reserve both. Add yolks, one at a time, to the chocolate mixture, whisking well after each addition. With an electric mixer, beat egg whites just until soft peaks form. Sift flour and salt over top and whisk in half of whites until combined.
  5. In a bowl, gently fold in remaining whites and finely chopped pecans. Pour batter into prepared pans and using a spatula, smooth tops.
  6. Bake in the center of the oven for about 30 minutes (the top will be set and a firm moist crumb will stick to tester when inserted.) Do not overtbake the cake or it wil be dry. Cool cake completely on rack.
  7. METHOD FOR GANACHE:.
  8. In a bowl set over a pan of simmering water, melt chocolate, stirring until smooth. In a saucepan, bring cream to a simmer; add espresso. Add cream mixture to chocolate. Sti in butter and Cointreau until smooth. Let cool to spreadable consistency.
  9. TO ASSEMBLE:.
  10. Place one cake on a cake plake. Spread a scant 1/4 cup of the ganache over the top and sprinkle with 1 cup of the pecans. Top with the second cake.
  11. Spread cooled ganache all over cake. Sprinkle top with remaining pecans. Serve with whipped cream and strawberries.

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