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Ingredients
- 4 ounce unsweetened chocolate, coarsely, minced
- 2 1/4 c. all purpose flour
- 2 1/4 c. packed brown sugar
- 1 tsp baking soda
- 1/2 tsp baking pwdr
- 1/4 tsp salt
- 1 c. lowfat sour cream
- 1/2 c. butter, softened
- 3 x egg
- 1 tsp vanilla
- 2 c. pecan, pcs Caramel
- 1 1/2 c. granulated sugar
- 2/3 c. whipping cream
- 1/4 c. butter Toppings
- 2 1/2 c. whipping cream
- 3/4 c. Chocolate Shards, (recipe follows)
- 1/3 c. pecan, halves, toasted Chocolate Shards
- 4 ounce semisweet chocolate
Directions
- Grease three 9-inch round metal cake pans; line bottoms with parchment paper. Set aside.
- In heatproof bowl set over saucepan of warm (not boiling) water, heat chocolate; let cold slightly.
- In large bowl, whisk together flour, brown sugar, baking soda, baking pwdr and salt. Beat in lowfat sour cream and butter till thick batter forms. Beat in Large eggs, 1 at a time, beating well after each addition; beat in chocolate and vanilla. Beat for 2 min, scraping down side of bowl occasionally. Gradually stir in 1 c. water.
- Divide proportionately among prepared pans; sprinkle pecans over tops. Bake in centre of 350 F oven till cake tester inserted in centre comes out clean, 30 to 35 min. Let cold in pans on racks for 15 min. Turn out onto racks and peel off paper; let cold completely. (Make-ahead: Wrap in plastic wrap and store for up to 1 day.)
- CARAMEL: In heavy saucepan, stir sugar with 1/3 c. water over medium heat till dissolved, brushing down side of pan with pastry brush dipped in cool water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, till dark amber, about 10 min.
- Holding pan at arm's length and averting face, add in cream; whisk till smooth. Whisk in butter till smooth. Let cold. (Make-ahead: Chill in airtight container for up to 3 days. Reheat slightly before using.)
- TOPPINGS: Whip cream. Place 1 cake layer, pecan side up, on cake plate. Drizzle with 2 tbsp of the caramel. Spread 1 c. of the whipped cream over top. Drizzle with 2 tbsp of the caramel, being careful not to let any drip down side. Repeat layers once.
- Top with remaining cake layer. Spread remaining whipped cream over top and side, smoothing surface. Drizzle 2 tbsp of the caramel over top. Garnish with chocolate shards and pecan halves. Serve with remaining caramel.
- Chocolate Shards:In heatproof bowl set over saucepan of warm (not boiling) water, heat 4 ounce semisweet chocolate. Spread proportionately on baking sheet; chill till hard, about 15 min.
- Place baking sheet on damp towel; let stand for 3 min. Bracing pan against body, slowly scrape metal spatula through chocolate toward body to make shards. Chill pan for 3 to 4 min if chocolate gets too soft. (Make-ahead: Chill in single layer in airtight container for up to 2 days.)
- Yield: 1 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 12 servings | |
| Calories 741 | |
| Calories from Fat 365 | 49% |
| Total Fat 42.36g | 53% |
| Saturated Fat 21.54g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 320mg | 13% |
| Potassium 351mg | 10% |
| Total Carbs 92.09g | 25% |
| Dietary Fiber 4.8g | 16% |
| Sugars 66.51g | 44% |
| Protein 8.44g | 14% |
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