Ingredientes para Marks Chocolate Cream Cheese Cake With Pecans
- 200g softened butter
- Caster Sugar
- 1 teaspoon vanilla extract
- 250g all-purpose flour
- 2 teaspoons baking powder
- 100g unsweetened cocoa powder
- 250ml buttermilk
- 500g cream cheese
- 200ml whipped cream
- Gelatin
- 50g icing sugar (for pecans) + 100g icing sugar (for filling) + 200g icing sugar (for icing)
- 100g pecan halves
- 1-2 tablespoons water (for pecans)
- Egg
- Egg Yolks
- Dark Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Marks Chocolate Cream Cheese Cake With Pecans? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Marks Chocolate Cream Cheese Cake With Pecans
- Preheat oven to 160°C (320°F). Grease and flour three 23cm round cake tins.
- In a large bowl, cream together 200g softened butter and 250g granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 250g all-purpose flour, 2 teaspoons baking powder, and 100g unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 250ml buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake tins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.
- **Prepare the Pecans:** Preheat oven to 200°C (390°F). Spread 100g pecan halves on a baking sheet lined with parchment paper. In a small bowl, whisk together 50g icing sugar with 1-2 tablespoons of water to form a thin glaze. Brush the glaze over the pecans.
- Bake the pecans for 8-10 minutes, or until the sugar is melted and caramelized. Let cool completely.
- Once cool, reserve some pecans for garnish and roughly chop the rest.
- **Make the Cream Cheese Filling:** In a mixing bowl, beat together 500g cream cheese, 1 teaspoon vanilla extract, and 100g powdered sugar until smooth. Add 1 packet (7g) of instant gelatin according to package directions and beat for 1 minute. Gently fold in 200ml whipped cream.
- **Assemble the Cake:** Place one cake layer on a serving plate. Spread half of the cream cheese filling over it, and sprinkle with half of the chopped pecans. Repeat with the second cake layer, remaining filling, and pecans.
- Top with the final cake layer.
- **Make the Chocolate Icing:** In a mixing bowl, beat 200g softened butter until light and fluffy. Beat in 1 large egg, 2 egg yolks, and 200g icing sugar until combined.
- Add 200g melted dark chocolate and beat until the icing is smooth, creamy, and thick.
- Frost the top and sides of the cake with the chocolate icing. Decorate with the reserved pecans.
- Refrigerate for at least 3 hours before serving. Allow to sit at room temperature for 1 hour before serving for optimal texture.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
251g
Fat
147g
Carbs
29g
