The New York Times cooking sections are full of useful information, and it’s where I found the dessert recipe for the first night of Passover. This chocolate pecan cake was super easy to make, and was a nice finish to a big dinner.
As a flourless cake, this recipe could not have been any easier to make. Melt butter and chocolate (we used a microwave), dump the other ingredients in a food processor, then combine everything together, and pour into a prepared pan.
At the minimum baking time, the cake rose dramatically in the centre, but as expected, fell immediately after coming out of the oven. We weren’t able to find piloncillo sugar at the local Publix, so we skipped it, and made the garnish using blueberries, strawberries and key limes.
For such a simple dessert, this was a winner. The chocolate flavour is pronounced (we used Ghirardelli 60% Cacao Bittersweet Baking Bar), with surprisingly little flavour from the pecans. Garnishing each slice with a bit of whipped cream and fruit provided a nice contrast, and made the dessert look nice on the plate. Highly recommended, for Pesach, or any other time.