Name: Pecan chocolate fudge cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 200.00 g dark chocolate; 90.00 g butter unsalted, at room temperature; 5.00 eggs jumbo; 180.00 g castor sugar; 5.00 ml vanilla essence; 90.00 g flour cake; 2.00 ml salt; 4.00 ml Baking powder; 45.00 ml sour cream or buttermilk; 150.00 ml pecan nuts; 350.00 g dark chocolate; 350.00 ml cream thick; 45.00 g butter; 50.00 g chocolate dark, milk and white ribbons; cocoa powder to dust

Recipe Disclaimer

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Ingredients (15)

200.00 g	dark chocolate
90.00 g	butter — unsalted, at room temperature
5.00	eggs — jumbo
180.00 g	castor sugar
5.00 ml	vanilla — essence
90.00 g	flour — cake
2.00 ml	salt
4.00 ml	Baking powder
45.00 ml	sour cream — or buttermilk

FROSTING AND DECORATION

150.00 ml	pecan nuts
350.00 g	dark chocolate
350.00 ml	cream — thick
45.00 g	butter
50.00 g	chocolate — dark, milk and white ribbons
	cocoa powder — to dust

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Method:

Melt chocolate and butter together. Put eggs, castor sugar and vanilla essence in a large bowl set over hot water (but not touching it). Whisk until eggs have doubled in volume, thickened, and look pale and creamy. Stir in chocolate mixture.
Sift together flour, salt and baking powder 3 times. Sift over chocolate mixture, a third at a time, folding in each part carefully. Fold in sour cream. Pour mixture into a greased 23-24 cm diameter cake pan lined with baking paper and flour (tapping out excess flour) or sprayed with non-stick cooking spray.
Bake at 160 ºC for about 55 minutes, or until a skewer inserted in centre comes out clean.
Place cake (in pan) on a wire rack for 10 minutes, run a knife around circumference of cake to loosen it and turn out onto wire rack to cool.
FROSTING: Lightly toast pecan nuts in the oven at 180 ºC for 5 to 10 minutes. Chop coarsely.
Break chocolate into a bowl. Bring cream to boil and pour over chocolate. Stir gently to blend. Stir in butter.
Set aside 250 ml (1 cup) mixture and stir chopped pecans into remainder. Cool, then beat both mixtures until thick enough to spread.
Cut cake into 3 layers, using a knife with a long, serrated-edge blade.
Slide a thin cake board between top 2 layers and lift top one off carefully. Remove middle layer in same way.
Use pecan frosting to sandwich layers together. Cover top and sides of cake with plain frosting. Decorate cake with chocolate ribbons and a dusting of cocoa.