Ingredientes para Chocolate Pecan Bourbon Cake Low Fat
- 1 cup pecans
- All Purpose Flour
- Semisweet Chocolate
- Dutch Processed Cocoa Powder
- Sugar
- 1 cup boiling water
- 2 large egg yolks
- 2 tablespoons bourbon
- 2 large egg whites
- 1/2 teaspoon cream of tartar
- Powdered sugar (for dusting)
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Como fazer Chocolate Pecan Bourbon Cake Low Fat
- Preheat oven to 375°F (190°C). Position oven rack in the bottom third.
- Grease and flour an 8x2.5-inch springform pan (or use a regular round cake pan).
- In a food processor, combine 1 cup pecans and 1/2 cup all-purpose flour. Pulse until finely ground.
- Finely chop 3 ounces of dark chocolate.
- In a large bowl, whisk together the chopped chocolate, 1/4 cup unsweetened cocoa powder, and 3/4 cup granulated sugar.
- Gradually whisk in 1 cup boiling water until the chocolate is completely melted and smooth.
- Whisk in 2 large egg yolks and 2 tablespoons bourbon.
- In a clean bowl, beat 2 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup granulated sugar and beat at high speed until stiff, glossy peaks form.
- Gently fold the pecan-flour mixture into the chocolate mixture.
- Fold in 1/4 of the egg whites to lighten the batter, then gently fold in the remaining egg whites until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool completely in the pan on a wire rack. It will sink slightly—this is normal!
- To unmold, run a thin knife around the edge of the cake and release the springform pan.
- Dust lightly with powdered sugar and serve with fresh raspberries, whipped cream, or your favorite topping.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
417g
Fat
89g
Carbs
46g
