Chocolate Pecan Loaf
Easy
Makes: makes 2 x 500g loaf tins
A delicious chocolate pecan cake topped with a Callebaut 823 milk chocolate ganache.
A delicious chocolate pecan cake topped with a Callebaut 823 milk chocolate ganache.
Shelf life:
2 weeks
Conservation:
15-17°c
Containing: 2 Components
Demonstration video<span>Chocolate Pecan Loaf</span>

Chocolate Pecan Cake

Ingredients: Chocolate Pecan Cake

  • 138 g
    butter
  • 120 g
    caster sugar
  • 120 g
    light brown sugar

Preparation: Chocolate Pecan Cake

mix the sugars and butter together until soft

Ingredients: Chocolate Pecan Cake

  • 150 g
    large eggs

Preparation: Chocolate Pecan Cake

Add eggs slowly

Ingredients: Chocolate Pecan Cake

Preparation: Chocolate Pecan Cake

Add flour and cocoa powder

Ingredients: Chocolate Pecan Cake

  • 190 g
    plain yogurt

Preparation: Chocolate Pecan Cake

Add yogurt and mix

Ingredients: Chocolate Pecan Cake

Preparation: Chocolate Pecan Cake

Add pecan pieces and chocolate chips.

Pipe into lined loaf tin 
Bake in the oven at 170c for 25-30 minutes

Milk Chocolate Ganache

Ingredients: Milk Chocolate Ganache

  • 2 stick(s)
    cinnamon stick
  • 160 g
    whipping cream

Preparation: Milk Chocolate Ganache

Add the cinnamon sticks to the whipping cream and bring to the boil.

Cling film and leave to infuse

Ingredients: Milk Chocolate Ganache

  • 240 g
    823‐E4

Preparation: Milk Chocolate Ganache

Reheat to 38c then pour onto the tempered chocolate
Emulsify with a hand blender
Leave to set

Ingredients: Milk Chocolate Ganache

Preparation: Milk Chocolate Ganache

Pipe decorative bulbs on top of the cake then sprinkle with chopped pecans and Mona Lisa salted caramel crispearls

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