Chocolate Pecan Cake
Chocolate Pecan Cake
Serves: 8 people
Prep: 2 hours
INGREDIENTS
- 250 g (1 cup) whipping cream (35% milk fat)
- 200 g (7oz) dark chocolate (70% cocoa solids)
- 200 g (7oz) whole pecans, roasted
METHOD
- Line a loaf tin with baking paper so the base and sides are covered.
- Place cream in a small saucepan and bring to a simmer.
- Meanwhile, roughly chop the chocolate into chunks and place in a bowl.
- Pour hot cream over the chocolate and allow to stand for 5 minutes so it melts.
- Stir until smooth then pour into the prepared pan. Arrange pecans on top, only using the best looking ones.
- Refrigerate until set – about 2 hours or more.
This recipe is from jules@stonesoup
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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