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Nana Jose's Flourless Chocolate Cake

Nana Jose’s Flourless Chocolate Pecan Cake
Pastel de Chocolate y Nuez de la Nana Jose

Serves: 10

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Ingredients

1/4 cup unsalted butter, plus 1 tablespoon for buttering the pan

6 ounces bittersweet chocolate

1 cup pecans

6 large eggs

1 teaspoon vanilla extract

1 cup sugar

Pinch of kosher or coarse sea salt

Confectioners’ sugar (optional)

Lightly sweetened whipped cream (optional)

Berries (optional)

To Prepare

Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment paper.

Bring about 2-inches of water to a simmer in the bottom half of a double boiler or in a medium saucepan. Place the top half of the double boiler, or a metal bowl or heatproof pan if not using a double boiler, over the simmering water and melt together the chocolate and the 1/4 cup butter. Set aside to cool.

Using a blender, chop the pecans finely. Add the eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour the batter into the buttered springform pan and bake until a toothpick inserted in center comes out moist but not wet, about 40 minutes.

Once it has cooled a little, run the tip of a knife around the pan and release the cake from the pan. Invert onto a plate, and then again, or serve directly onto plates if left on bottom part of springform pan. If desired, sprinkle with confectioners’ sugar and serve with whipped cream and berries.

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January 15, 2014

“One of the great joys of my life is writing cookbooks. Danny and I are deep in development on our next cookbook, American Classics Reinvented…We think, all day long, about the way these recipes taste to us and how we can meticulously measure and write more clearly so these recipes will taste good in your kitchens. We both hope to be doing this for decades.

Another of my great joys in life is letting you know about other great cookbooks, especially the ones written by friends. We speak this weird language — grams, headnotes, pub dates, Amazon rankings — that only other people who write cookbooks understand. But more than that, when we meet people like Dorie Greenspan or David Lebovitz or Julie Van Rosendaal, we feel like we’ve met family somehow. These are folks who love to spend most of their time in the kitchen, feeding friends or fussing over how the sauce is reducing. These are our people.

One of our favorite cookbook authors is Pati Jinich. Do you know her? Oh, you should! Pati is all life, a huge smile, an enormous heart, and one great cook. We had the chance to meet through this crazy internet cooking world a few years ago and I’ve loved following her food and cooking adventures since…”

To read the entire article, click here.


March 14, 2010
Flourless Almond and Porto Cake

This cake is a treat. What’s more, being flourless, it is perfect for both gluten free eaters and the coming Passover week.

As a fan of marzipan this cake feels like a fluffy, smooth, tasty piece of marzipan that has turned into a cake to become a bigger, lighter and longer lasting version of itself. It can be served as a dessert, with some whipped cream on top. If you are lucky to have some leftover, it makes for a decadent breakfast with a side of berries and some hot coffee or tea.

The recipe comes from the Mexican convent of San Jerónimo, where Mexico’s most famous nun Sor Juana Inés de la Cruz was settled. It dates to the late 1600’s. Spanish nuns who came to help establish the different convents, had an indomitable sweet tooth, which paired with Mexico’s exotic ingredients, made for some of the country’s dearest and sweetest desserts. Centuries later, these desserts are staples in Mexico’s kitchens.

Continue reading Flourless Almond and Porto Cake


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