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Chocolate Pecan Cake with White Chocolate Sauce
Submitted by Terri's Table

Chocolate Pecan Cake with White Chocolate Sauce

A dense rich cake with a creamy sauce."


For the cake:
2 - 1 oz. squares semi-sweet chocolate
2 - 1 oz. squares unsweetened chocolate
1/2 cup butter
3/4 cup sugar
4 egg whites
3 egg yolks
3/4 cup roasted pecans, finely chopped

For the White Chocolate Sauce:
5 - 1-oz squares white chocolate, roughly chopped
1 cup heavy whipping cream

Fresh raspberries for garnish


For the cake:
Melt the chocolate and butter in the top of a double boiler. Whisk the egg yolks with 1/2 cup of the sugar until lightened. Stir the melted chocolates and butter into the sugar-yolk mixture until blended. Stir in pecans.

Whip the egg white into soft peaks, then add the 1/4 cup remaining sugar and whip until the whites have stiff peaks and are glossy. Gently combine 1/4 of the whites with the chocolate-pecan mixture. Gently fold in the remaining white until completely combined.

Pour the mixture into a greased and floured 9-inch cake pan. Bake in preheated oven for 20 minutes or until knife inserted comes out clean.

Let cool, invert onto plate and serve with White Chocolate Sauce and raspberries.

For the White Chocolate Sauce:
Place the white chocolate in the top of a double boiler over simmering water. Allow to melt until smooth. Stir in cream. When blended and warm, spoon over cake slices. Garnish with raspberries.

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Nutritional Information
Per Serving

no nutrition information available

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