Chocolate Cake with Soft Meringue and Pecans

Ingredients

  • For the cake: -
  • unsalted butter - 10 tablespoons, plus more for pan (room temperature)
  • light-brown sugar - ¾ cup, firmly packed
  • large whole eggs - 6, separated
  • best quality bittersweet chocolate - 12 ounces, melted and cooled
  • vanilla extract - 1 teaspoon
  • salt - ¼ teaspoon
  • + 4 more ingredients
    • For the meringue: -
    • egg whites - 4
    • sugar - ¾ cup
    • chopped pecans - 1/3 cup

Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Whip the soft butter and brown sugar until pale and smooth at medium speed, about 3 minutes. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted...

View full recipe at SpringPad

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