Whisk in the melted chocolate, vanilla, 125ml cream and beat for another 2 minutes. Spread it over the nut mix in the cake tin and chill for at least 3 hours. Just before serving, softly whip the remaining cream and spread it on top of the chocolate layer, then scatter with extra shaved chocolate. Slice and serve.
Ingredients
- pecans 200g, toasted and chopped
- butter 300g, 175g softened
- milk chocolate 250g
- dark chocolate 250g, plus a little extra for decorating
- caster sugar 150g
- eggs 6
- vanilla extrac t 1 tbsp
- double cream 568ml pot
Method
-
Step 1
Mix the pecans and melted butter together in a bowl. Pour into a 22cm springform cake tin and press down. Chill while making the rest of recipe.
-
Step 2
Melt the chocolate in 20-second blasts in the microwave, or in a glass bowl over a pot of simmering water. Combine the sugar and softened butter in the bowl of an electric mixer or use a hand mixer. Beat on medium speed until fluffy, then add the eggs and mix for 2 minutes.
-
Step 3
Whisk in the melted chocolate, vanilla, 125ml cream and beat for another 2 minutes. Spread it over the nut mix in the cake tin and chill for at least 3 hours. Just before serving, softly whip the remaining cream and spread it on top of the chocolate layer, then scatter with extra shaved chocolate. Slice and serve.
Nutritional Information
- Kcals 848
- Fat 73.3g
- Saturates 36.3g
- Carbs 40.8g
- Fibre 1.5g
- Protein 8.9g
- Salt 0.57g
