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
Chocolate Pecan Cake
Ingredients: Chocolate Pecan Cake
-
4.9 ozbutter
-
4.2 ozcaster sugar
-
4.2 ozlight brown sugar
Preparation: Chocolate Pecan Cake
mix the sugars and butter together until soft
Ingredients: Chocolate Pecan Cake
-
5.3 ozlarge eggs
Preparation: Chocolate Pecan Cake
Add eggs slowly
Ingredients: Chocolate Pecan Cake
-
7.1 ozself-raising flour
Preparation: Chocolate Pecan Cake
Add flour and cocoa powder
Ingredients: Chocolate Pecan Cake
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6.7 ozplain yogurt
Preparation: Chocolate Pecan Cake
Add yogurt and mix
Ingredients: Chocolate Pecan Cake
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3.5 ozpecan pieces
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
-
5.6 ozwhipping 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
-
8.5 oz823‐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
-
0.7 ozpecan pieces
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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