The BBC Good Food logo
Chocolate & pecan traybake

Chocolate & pecan traybake

A star rating of 3 out of 5.6 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 12 pieces

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

  • Freezable
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal347
fat26g
saturates9g
carbs25g
sugars20g
fibre2g
protein6g
low insalt0.2g
Advertisement

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

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

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content