Chocolate brownie cake with pecans
Chef DefneKitchen Studio chef · October 17, 2026A fudgy, crusty-topped chocolate cake for brownie fans, studded with pecans. Serve a warm slice with ice cream or custard.
Calories are an AI estimate, for information only.
Ingredients · 6
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- Butter175 g
- Dark chocolateBroken into pieces225 g
- Caster sugar200 g
- Medium eggsSeparated3
- Plain flour65 g
- PecansChopped50 g
Method · 5 steps
- 1
Set the oven to 180°C (160°C fan). Butter a 20-25 cm cake tin and line it with greaseproof paper.
- 2
Put 175 g of the chocolate, the butter and the sugar into a sturdy pan and melt gently, stirring from time to time. Leave to cool.
- 3
Beat the egg yolks into the cooled chocolate mixture, then stir in the flour, pecans and the remaining chocolate.
- 4
Whisk the egg whites to soft peaks, then fold them gently but thoroughly into the chocolate mixture.
- 5
Pour into the tin and bake on the middle shelf for 35-40 minutes until the top is crusty. Cool, run a knife around the edge and lift out. Dust with icing sugar, then serve it warm alongside custard or a scoop of ice cream, or chilled with cream.
