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GF Chocolate & Pecan Cake: Submitted by: Meg Martin | Date Added: 5 Apr 2016
Listed in: Sweets / Cakes

7 oz. (200 g) dark chocolate (60%)
4.5 oz. (125 g.) unsalted butter, cut up
1 T. vanilla
2.5 oz. (75 g.) pecans ground to a meal/ flour (ground will equal 1 cup)
1/2 c. (60 g.) millet flour
1.5 tsp. baking powder
6 large eggs, separated
2 oz. (60 g.) blond cane sugar
2 oz. (60 g.) light Muscovado sugar
pinch sea salt

Cooking Instructions

Preheat oven to 350 degrees. Butter 9" cake pan, line with parchment, butter again. (I used 8" round cake pan and put approximately 1-1.5 cups of the batter in a 12 oz. straight-sided ramekin. The batter filled the container up to the flared edge.)

Melt chocolate and butter gently in the microwave. Stir in vanilla. Set aside.

In a small bowl, combine the pecan meal, millet flour and baking powder.

In mixer bowl, beat egg whites with pinch of salt until soft peaks form. Transfer whites into another bowl and set aside.

Without washing the mixer bowl, add the egg yolks and two sugars. (I used turbinado sugar that I had whizzed in the food processor. I suspect you could use a combo of white and brown sugar as well.) Beat with whisk attachment for about 3 minutes until the eggs have turned pale yellow and thick.

Fold the melted chocolate, butter and vanilla into the egg/sugar batter.

Fold the pecan meal mixture into the batter.

Fold in the egg whites.

Transfer the batter to the pan and bake for 30-35 minutes or until a blade inserted in the middle comes out dry. Remove from the oven. Slip a spatula between the cake and the pan then let cool for 5 minutes before unmolding. Let cool on rack.

Top with ganache:
5.25 oz (150 g.) dark chocolate
3/4 c. (maybe less) heavy cream - heated
2 T sugar
1/2 T. butter, soft

Heat cream and sugar. Pour over the chocolate. Let sit about 1 minute, then stir with whisk until smooth. Stir in butter. Pour/spread over cake.

Adapted slightly from La Tartine Gourmand

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