Chocolate rum pecan cake

Dense, delicious, and drenched in chocolate, Paul Hollywood's irresistible cake will be an instant hit with chocoholics everywhere
By Paul Hollywood
Chocolate rum pecan cake
  • Rating:
  • Serves: makes 1 cake
  • Cook Time: 55 minutes
  • Prep Time:
  • Effort: medium

Ingredients

Cake

  • 180 g dark chocolate, 70% cocoa solids chopped
  • 180 g unsalted butter
  • 4 eggs, separated
  • 140 g caster sugar
  • 225 g pecans, finely ground
  • 100 g plain flour, sifted
  • 2 tbsp rum

Icing

  • 360 g dark chocolate, 70% cocoa solids chopped
  • 250 g unsalted butter
  • 2 tbsp golden syrup

Decoration

  • 50 g white chocolate, melted

Method

1. Set the oven to 180C/gas 4. Lightly butter a 23cm spring form cake tin and line it with non-stick baking parchment. 2. Melt the chocolate and butter together in a heavy-based saucepan over a low heat, and then set aside to cool. Put the egg yolks and two-thirds of the sugar in the bowl of a heavy-duty electric mixer and beat until thick and light in colour. 3. In another bowl, whisk the egg whites with the remaining sugar until they are stiff and glossy. 4. Fold the melted chocolate and butter mixture into the whisked egg yolks, and then fold in the ground pecans and flour. Fold in the whisked egg whites. 5. Pour the cake mixture into the prepared tin and bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out with a few slightly stick crumbs clinging to it. Transfer to a wire rack, pour over the rum, and leave to cool completely in the tin. 6. To make the icing, combine the chocolate, butter and golden syrup in a heavy-based pan and stir over a low heat until smooth. Allow the mixture to cool to a thick, pouring consistency before using. 7. Remove the cake from the tin and place it on a rack set over a tray. Pour over the icing, spreading it gently over the top and sides with a palette knife. 8. Melt the white chocolate in a bowl set over a pan of just simmering water. Put into a small greaseproof paper piping cone, snip off the tip and pipe in random lines over the chocolate icing on top of the cake. Draw a skewer through the piped white icing to make squiggles. Leave to set before serving.

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