Chocolate Pecan Fudge Caramel Cake

Ingredients

3/4 cup butter, cut in ½" pieces
3 ounces unsweetened chocolate, chopped
3 eggs, separated
1 1/4 cups sugar
1/2 cup plus 2 tbsp. flour
1/2 cup chopped pecans
1/2 teaspoon vanilla
12 caramels, melted
1/2 cup pecan halves
1 pkg. (14 oz.) light or dark sweet chocolate chips
1/2 cup whipping cream, unwhipped
1/2 cup pecan halves

Preparation

1
Preheat oven to 350 degrees. Grease bottom and sides of 9 inch heart pan with solid vegetable shortening; line bottom with waxed paper. Melt butter in top of double boiler or in microwave, add chocolate; stir until melted and smooth. Remove from heat, cool slightly.
2
In a large mixing bowl mix egg yolks and sugar until just blended; stir in chocolate mixture. Add flour, chopped pecans, vanilla and stir. Do not use mixer or over mix.
3
In a large mixer bowl beat egg whites with salt until stiff, not dry. Mix one fourth of egg whites into chocolate mixture to lighten; fold into remaining egg white.
4
Pour into prepared pan, drizzle melted caramel over batter, sprinkle with pecan halves. Bake 30 to 35 minutes. Cool 10 minutes, remove from pan. Cool. Glaze with chocolate topping.
6
Finely chop chocolate chips (this can be done in food processor with metal blade). Heat whipping cream to boiling point, do not boil.
7
To make in food processor; pour hot cream into machine after chocolate has been chopped and process until smooth.
8
To make on top of range, heat cream in saucepan; add chopped chocolate and stir until smooth.
9
Place cake on rack over pan. Pour glaze over cake. Garnish with pecan halves.

Tools

 



Yield:

4.0 servings

Added:

Tuesday, December 8, 2009 - 11:03pm

Creator:

Anonymous

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