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HERSHEY'S CHIPITS Flourless Chocolate Pecan Cake

hersheys chipits flourless chocolate pecan cake

Details

Timing
Timing
Total:
Bake:
35 Min.
Prep:
3 Min.
Skill Level:
Intermediate
Yields:
12 servings

Our Flourless Chocolate Pecan Cake Recipe with HERSHEY'S CHIPITS Dark Chocolate Chunks will fulfill all your chocolate needs.

Ingredients & Directions

Prep Time
3 minutes
Bake Time
35 minutes
Cool Time
1 hour 30 minutes
Freeze Time
4 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 1 cup
    pecans (250 mL)
  • 1 2/3 cups
    HERSHEY'S CHIPITS Dark Chocolate Chunks (250 g)
  • 3/4 cup
    butter or margarine (1 1/2 sticks) (175 mL)
  • 2 tbsps
    orange juice (30 mL)
  • 1/8 tsp
    salt (0.5 mL)
  • 4
    eggs
  • 3/4 cup
    sugar (175 mL)

Key Ingredients

HERSHEY'S CHIPITS Dark Chocolate Chunks, 200g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
oven and stovetop Oven & Stopvetop
springform pan 9-inch (23 cm) Springform Pan
parchment paper Parchment Paper
food processor Food Processor
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
refrigerator Refrigerator
1

Heat oven to 350°F (180°C). Grease sides of 9-inch (23 cm) springform pan. Line bottom with parchment paper. Place pecans in bowl of food processor; process until finely ground.

2

Combine chocolate chunks and butter in a medium saucepan. Cook over low heat until melted, stirring frequently. Remove from heat; stir in orange juice, salt and ground pecans.

3

Combine eggs and sugar in a large bowl. Beat on high speed of mixer until pale yellow and slightly thickened, about 3 minutes. Gently fold in chocolate mixture, blending well. Pour into prepared pan.

4

Bake for 35 to 38 minutes or until wooden pick inserted near centre comes out with a few moist crumbs clinging to it. (Cake will puff and crack slightly.) Cool in pan on wire rack 1 hour; using knife, loosen cake from side of pan. Continue to cool in pan about 1/2 hour; remove side of pan. Invert cake onto serving plate. Remove pan bottom and parchment paper. Cover; refrigerate cake at least 4 hours.

5

Remove cake from refrigerator about 25 minutes before serving. Cover; refrigerate leftover cake.

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