Name: Chocolate & pecan traybake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 12 pieces
Cuisine: British
Ingredients: 200g dark chocolate chopped; 100g unsalted butter; 85g caster sugar; 4 eggs separated; 85g ground almond; 5 tbsp fresh gluten-free breadcrumbs (we used Free From white bread from Tesco); 140g pecan

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Chocolate & pecan traybake

Chocolate & pecan traybake

CJ Jackson

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Makes 12 pieces

More effort

Prep: 15 mins

Cook: 25 mins

A star rating of 3 out of 5.6 ratingsRate

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This delicious chocolate bake is nutty, moist and gluten-free too

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

200g dark chocolate

chopped
100g unsalted butter
85g caster sugar
4 eggs

separated
85g ground almond
5 tbsp fresh gluten-free breadcrumbs

(we used Free From white bread from Tesco)
140g pecan

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Nutrition: per serving

kcal347
fat26g
saturates9g
carbs25g
sugars20g
fibre2g
protein6g
salt0.2g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4. Line a 25cm square cake tin with non-stick baking parchment. Put the chocolate and butter in a microwave-proof bowl, cover and cook on High for 30 secs. Stir, continue to cook for 30 secs until the chocolate has nearly melted. When cool, but still melted, stir in half the sugar and the egg yolks.
step 2

Whisk the whites to firm peaks, add the remaining sugar, then whisk again until glossy. Stir 1 tbsp into the chocolate along with the ground almonds and breadcrumbs, then fold through the rest of the chocolate. Transfer to the tin, top with pecans. Bake for 25-30 mins. Cool in the tin for 10 mins, then lift onto a wire rack to cool completely. Cut into squares to serve.

Recipe from Good Food magazine, May 2006

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A star rating of 3 out of 5.6 ratings

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