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Flourless Chocolate-Pecan Cake with Apricot Glaze recipe

Flourless Chocolate-Pecan Cake with Apricot Glaze.

This delicious cake will receive rave reviews.

Recipe: Flourless Chocolate-PecanCake with Apricot Glaze

2 cups (12 ounce package) semi-sweet chocolatemorsels
1 cup (2 sticks) unsalted margarine or butter, cut into pieces
1/4 cup water
1/2 teaspoon instant coffee granules
1 cup pecans, finely chopped
1/2 cup unsweetened baking cocoa
1/3 cup granulated sugar
8 large eggs
1/2 cup apricot jam or preserves
Non-dairy whipped topping (optional)

  • Preheat oven to 325°F (160°C).Grease bottom of 9-inch springform pan. Line bottom with parchmentor wax paper. Grease paper.
  • Place morsels, butter, water and coffeegranules in medium, heavy-duty saucepan. Heat over medium-lowheat, stirring frequently, until melted and smooth. Stir in nuts,cocoa and granulated sugar until smooth. Remove from heat.
  • Beat eggs in large mixer bowl for 5 minutesor until the volume doubles. Fold 1/3 of beaten eggs into chocolatemixture. Fold in remaining beaten eggs 1/3 at a time until thoroughlyincorporated. Scrape batter into prepared pan.
  • Bake for 35 to 37 minutes or until cakehas risen (center will still move and appear underbaked) andedges start to get firm and shiny. Cool completely in pan onwire rack (center will sink slightly). Cover cake; refrigeratefor 4 hours or overnight. (Cake can be prepared up to 4 daysin advance.)
  • To Serve: About 30 minutes before serving,remove side of pan by first running knife around edge of cake.Invert cake on sheet of parchment paper, peel off parchment panliner, and turn the cake right-side up on serving platter. Microwavejam in small, microwave-safe dish on HIGH (100%) power for 10to 15 seconds; stir. Spoon over top and edge of cake. Serve withdollop of whipped topping.

    Makes 12 servings.

    Estimated Times: Preparation – 20 min |Cooking – 40 min | Cooling Time – 2 hrs cooling |

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments



    When the cake is cool, remove it from the pan. Heat the heavy cream until almost boiling, then remove from heat and add chocolate chips. Let the mixture sit for one minute before stirring until completely smooth. Pour over the top of the cake, smooth the top, and decorate with the toasted pecan halves.


    In another bowl with clean beaters, beat egg whites with salt until foamy. Gradually rain in 7 tbsp. granulated sugar; beat into soft peaks, 3 minutes. Gently fold half of egg whites into chocolate mixture; then fold in remaining whites.

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