Chocolate Pecan Fudge Caramel Cake
By: Anonymous
Published: Tuesday, December 8, 2009 - 11:03pm

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. 5 10 servings. 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.