Chocolate & pecan traybake

Chocolate & pecan traybake

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(4 ratings)

Prep: 15 mins Cook: 25 mins

More effort

Makes 12 pieces
This delicious chocolate bake is nutty, moist and gluten-free too

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal347
  • fat26g
  • saturates9g
  • carbs25g
  • sugars20g
  • fibre2g
  • protein6g
  • salt0.2g
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Ingredients

  • 200g dark chocolate, chopped
  • 100g unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g caster sugar
  • 4 egg, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g ground almond
  • 5 tbsp fresh gluten-free breadcrumbs (we used Free From white bread from Tesco)
  • 140g pecan
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

Method

  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.

  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.

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Comments (9)

motoko's picture

This cake was a sure success. So chocolatey and delicious. I did less caster sugar and less butter , to try lessen d calories and it still came out OK. I was wondering whether next time I use 3 instead of 4 eggs. Any advise?

lydiamaria50's picture

This is a lovely chocolate recipe, I used good quality chocolate.
Also used my homemade breadcrumbs.
But for a nice touch I put small chunks of white chocolate in the mixture before baking.
Will definitley make again!
27 July 2010

mrswaller2's picture

this is lovely. to make sure the cake doesn't fall apart, just use a teaspoon of xanthan gum - works a treat! .............yummy!!

tebrod's picture
4

It does easily fall apart, but has got a nice taste of rich dark chocolate and it is not too sweet. Will make it again.

scaryjane's picture

I've made this loads of times and its never fallen apart. Its brilliant everyone loves it even when I forget to put the pecan nuts on top!

2007alina's picture
5

Unlike others, I think this cake is wonderful. I have made it a few times last year and it was always the first to go in the parties. People were asking for recipe. Everybody loved it. It didn't fall to peaces and it was beautifully moist and chocolaty. I have experimented with chocolate a bit by using chocolate with mint bits. And instead of gluten free bread used normal white bread (because it was easier to find) :) Will make it again.

notmum's picture
1

These were awful, they just fell apart, all the pecans fell off, they were nowhere near sweet enough, I've just wasted my beautiful dark chocolate on these, will never ever make again and would tell anyone else not to bother trying.

helenpengelly's picture
1

I recommend Glutabye or Antoinette Saville bread.

helenpengelly's picture
1

I am extremely disappointed that you call yourselves 'good food' yet have used Tescos bread. I would like to see you supporting the independent retailer who offer a far better selection of gluten free products.
A BIG thumbs down to you :(

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