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Chocolate Pecan Bourbon Cake Low Fat Recipe

Indulge in this surprisingly low-fat Chocolate Pecan Bourbon Cake, a recipe exclusively from Alice Medrich, author of the award-winning 'Chocolate and the Art of Low-Fat Desserts.' This rich and decadent cake boasts the intense chocolate flavor you crave, without the guilt. Imagine moist pecan-studded layers, infused with the subtle warmth of bourbon, and topped with a luscious raspberry sauce (or your favorite fruit!). Perfect for special occasions or a delightful weekend treat. No artificial sweeteners or fake fats here—just pure, delicious flavor!

Prep Time 20 mins
Cook Time 55 mins
Calories 899.2 kcal
Protein 43g
Rating 3.5 (2 Reviews)
Chocolate Pecan Bourbon Cake Low Fat 35

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Pecan Bourbon Cake Low Fat

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How to Make Chocolate Pecan Bourbon Cake Low Fat

  1. Preheat oven to 375°F (190°C). Position oven rack in the bottom third.
  2. Grease and flour an 8x2.5-inch springform pan (or use a regular round cake pan).
  3. In a food processor, combine 1 cup pecans and 1/2 cup all-purpose flour. Pulse until finely ground.
  4. Finely chop 3 ounces of dark chocolate.
  5. In a large bowl, whisk together the chopped chocolate, 1/4 cup unsweetened cocoa powder, and 3/4 cup granulated sugar.
  6. Gradually whisk in 1 cup boiling water until the chocolate is completely melted and smooth.
  7. Whisk in 2 large egg yolks and 2 tablespoons bourbon.
  8. In a clean bowl, beat 2 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form.
  9. Gradually add 1/2 cup granulated sugar and beat at high speed until stiff, glossy peaks form.
  10. Gently fold the pecan-flour mixture into the chocolate mixture.
  11. Fold in 1/4 of the egg whites to lighten the batter, then gently fold in the remaining egg whites until just combined.
  12. 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.
  13. Let the cake cool completely in the pan on a wire rack. It will sink slightly—this is normal!
  14. To unmold, run a thin knife around the edge of the cake and release the springform pan.
  15. Dust lightly with powdered sugar and serve with fresh raspberries, whipped cream, or your favorite topping.
  16. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

417g

Fat

89g

Carbs

46g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation For 1 Or 2 Desserts Fruit Cakes Nuts Dietary Low Sodium Low In Something Number Of Servings