Flourless Chocolate-Pecan Cake
Photo: Thomas J. Story
Oakland chef Tanya Holland puts a Southern spin on this classic Passover cake. It will rise as it bakes, and then sink rather dramatically in the center. Don’t worry about this–just trim the top with a large serrated knife and save the pieces for snacks.
This recipe, and others like it, can be found in the article “These 9 Tanya Holland Recipes Represent a New Soul Food for the West.”
How to Make It
Step 1
1
Preheat oven to 325° with a rack in the middle. Grease a 9-in. springform pan and line with parchment paper, cut to fit.
Step 2
2
Heat chocolate in a double boiler or metal bowl set over (not in) a pot of simmering water until about half-melted. Remove pan from heat and stir until smooth. Stir in oil. Cool slightly; stir in 2 tsp. vanilla.
Step 3
3
Grind pecans and 1 tbsp. granulated sugar in a food processor in 2 batches, pulsing so you don't end up with pecan butter (you'll have some larger pieces). With a medium-mesh sifter, sift to yield 2/3 cup pecan flour.
Step 4
4
Zest 2 oranges with a 5-holed zester; juice enough oranges to yield 1 1/4 cups juice.
Step 5
5
Using a mixer, beat egg yolks and brown sugar in a medium bowl until mixture is pale and, when beaters are lifted, falls in thick ribbons, 5 minutes. Beat in 2 tbsp. plus 1 tsp. orange juice (mixture will get more liquidy). Gently fold in pecan flour. Fold in chocolate mixture.
Step 6
6
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.
Step 7
7
Pour batter into pan and bake until a toothpick inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Let cool on a rack (it will sink a lot).
Step 8
8
Make glaze: In a large frying pan, boil remaining orange juice, 2 tbsp. granulated sugar, and the zest over medium-high heat until reduced to 1/2 cup, 10 minutes. Sift powdered sugar into juice and whisk smooth. Let cool 5 minutes, then whisk in remaining 1 tsp. vanilla.
Step 9
9
Let cake cool, then run a heated thin metal spatula (heat under hot water, then dry with a towel) around inside of pan.
Step 10
10
Remove rim of pan. Starting from edge and working toward center, carefully trim uneven top layer from cake using a large serrated knife. Invert cake onto a plate.
Step 11
11
Cut cake with a heated knife, wiping between slices. Drizzle slices with glaze.
Step 12
12
*Find nut flours at amazon.com (pecan flour is called "meal").
Ingredients
12 ounces bittersweet chocolate (63% or 64% cacao), chopped
1/2 cup plus 1 1/2 tbsp. roasted pecan, almond, or walnut oil
3 teaspoons vanilla extract, divided
1 cup lightly toasted pecans or almonds or 2/3 cup purchased nut flour*
1/2 cup plus 2 tbsp. granulated sugar, divided
3 to 4 large, firm oranges
7 large eggs, separated
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 cup powdered sugar
Directions
Step 1
1
Preheat oven to 325° with a rack in the middle. Grease a 9-in. springform pan and line with parchment paper, cut to fit.
Step 2
2
Heat chocolate in a double boiler or metal bowl set over (not in) a pot of simmering water until about half-melted. Remove pan from heat and stir until smooth. Stir in oil. Cool slightly; stir in 2 tsp. vanilla.
Step 3
3
Grind pecans and 1 tbsp. granulated sugar in a food processor in 2 batches, pulsing so you don't end up with pecan butter (you'll have some larger pieces). With a medium-mesh sifter, sift to yield 2/3 cup pecan flour.
Step 4
4
Zest 2 oranges with a 5-holed zester; juice enough oranges to yield 1 1/4 cups juice.
Step 5
5
Using a mixer, beat egg yolks and brown sugar in a medium bowl until mixture is pale and, when beaters are lifted, falls in thick ribbons, 5 minutes. Beat in 2 tbsp. plus 1 tsp. orange juice (mixture will get more liquidy). Gently fold in pecan flour. Fold in chocolate mixture.
Step 6
6
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.
Step 7
7
Pour batter into pan and bake until a toothpick inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Let cool on a rack (it will sink a lot).
Step 8
8
Make glaze: In a large frying pan, boil remaining orange juice, 2 tbsp. granulated sugar, and the zest over medium-high heat until reduced to 1/2 cup, 10 minutes. Sift powdered sugar into juice and whisk smooth. Let cool 5 minutes, then whisk in remaining 1 tsp. vanilla.
Step 9
9
Let cake cool, then run a heated thin metal spatula (heat under hot water, then dry with a towel) around inside of pan.
Step 10
10
Remove rim of pan. Starting from edge and working toward center, carefully trim uneven top layer from cake using a large serrated knife. Invert cake onto a plate.
Step 11
11
Cut cake with a heated knife, wiping between slices. Drizzle slices with glaze.
Step 12
12
*Find nut flours at amazon.com (pecan flour is called "meal").
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
