Pecan and chocolate truffle cake

1 servings

Ingredients

Quantity Ingredient
125 grams Toasted pecans; (4 1/2oz)
200 grams Dark chocolate digestive biscuits; (7oz)
30 grams Bitter chocolate; (1oz)
90 grams Unsalted butter; (3 1/2oz)
Good pinch of ground cinnamon
30 grams Pecans broken in halves; (1oz)
4 tablespoons Icing sugar
600 millilitres Double cream; (1 pint)
450 grams Bitter chocolate; (16oz)
90 grams Caster sugar; (3 1/2oz)
150 millilitres Double cream; (5fl oz)
60 grams Unsalted butter; (2oz)
Zest and juice of 1 orange

Directions

FOR THE BASE

FOR THE TOP

CARAMEL AND ORANGE SAUCE

To make the base: Crush the biscuits finely or process into crumbs. Finely chop the toasted pecans. Grate the chocolate. Melt the butter in a pan. Add biscuits, chocolate, nuts and cinnamon, and stir all together until well mixed and bound together with the chocolate. Press into the base of a greased deep sided loose bottomed cake tin, (20cm) and smooth out using the back of a spoon to compact the mixture and make a firm base. Pop in the fridge to set whilst you prepare the caramelised nuts and chocolate truffle.

Put the pecans and icing sugar into a heavy wide based pan and heat over a medium heat until the sugar turns into a deep caramel and coats the nuts.

Turn out onto a clean work surface and allow to cool a little before your break the caramelised nuts apart. Leave the caramelised nuts apart. Leave to become crisp and set.

Whisk the cream to a soft flop and leave in the kitchen to take the chill off it whilst you melt the chocolate.

Grate the chocolate on a coarse grater and melt over a gentle heat in a double boiler until the chocolate is melted. Do not allow the water to boil or the chocolate will become grainy. Lift off the heat and cool slightly.

Gradually fold cream into the chocolate until it is fully combined. Fold in the caramelised nuts. Pour over the set base and chill in the fridge overnight (about 12 hours).

Caramel and orange sauce: Place the sugar in a medium pan with 3 tbp water.

Heat gently until sugar is dissolved and then increase heat until the syrup becomes a deep caramel colour. Quickly whisk cream and butter into caramel and whisk until it goes smooth, cool. Add zest and juice of orange and chill before serving.

To serve, remove from tin and dust lightly with cocoa. Pour over the sauce.

Converted by MC_Buster.

Per serving: 3698 Calories (kcal); 387g Total Fat; (80% calories from fat); 51g Protein; 166g Carbohydrate; 328mg Cholesterol; 84mg Sodium Food Exchanges: 8½ Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 77 Fat; 2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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