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HERSHEY'S CHIPITS Flourless Chocolate Pecan Cake


6 hours 8 minutes
Skill Level
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


  • 1 cup
    pecans (250 mL)
  • 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
  • 3/4 cup
    sugar (175 mL)


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

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.


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.


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.


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.


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