CHOCOLATE CAKE - GHIRADELLI DECADENT WITH PECANS

By akselden

Ingredients

• 3 bars Ghiradelli 70% Extra Bittersweet Baking Bars, chopped
• 2 sticks unsalted butter
• 3/4 C. pecans, toasted
• 3 T. flour
• 1/4 tsp. salt
• 5 large eggs
• 1 1/3 C. sugar
• 2 tsp. vanilla extract
• 1 1/2 C. whipping cream

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 325*F.

2. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth.

3. Finely grind 1/2 C. pecans, flour and salt in processor.

4. In a large separate bowl, beat eggs, sugar and vanilla until thick.

5. Add pecan mixture, then chocolate mixture.

6. Pour batter into greased 9" springform pan. Bake about 70 minutes or until test comes out clean.

7. Cool cake on rack.

8. Cover and refrigerate at least two hours until chilled.

9. Beat cream in large bowl to form peaks then top cake. Sprinkle with remaining 1/4 C. pecans.