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Add a photoServings: 12
Ingredients
- 3/4 c. butter, cut in 1/2" pcs
- 3 ounce unsweetened chocolate, minced
- 3 large eggs, separated
- 1 1/4 c. sugar
- 1/2 c. plus 2 T flour
- 1/2 c. minced pecans
- 1/2 teaspoon vanilla
- 12 caramels, melted
- 1/2 c. pecan halves
- 1 pkg. (14 ounce) light or possibly dark sweet chocolate chips
- 1/2 c. whipping cream, unwhipped
- 1/2 c. pecan halves
Directions
- Preheat oven to 350 degrees. Grease bottom and sides of 9 inch heart pan with solid vegetable shortening; line bottom with waxed paper. Heat butter in top of double boiler or possibly in microwave, add in chocolate; stir till melted and smooth. Remove from heat, cool slightly.In a large mixing bowl mix egg yolks and sugar till just blended; stir in chocolate mix. Add in flour, minced pecans, vanilla and stir. Don't use mixer or possibly over mix.
- In a large mixer bowl beat egg whites with salt till stiff, not dry. Mix one fourth of egg whites into chocolate mix to lighten; fold into remaining egg white.
- Pour into prepared pan, drizzle melted caramel over batter, sprinkle with pecan halves. Bake 30 to 35 min. Cool 10 min, remove from pan. Cool. Glaze with chocolate topping.
- 10 servings.
- Finely chop chocolate chips (this can be done in food processor with metal blade). Heat whipping cream to boiling point, don't boil.To make in food processor; pour hot cream into machine after chocolate has been minced and process till smooth.
- To make on top of range, heat cream in saucepan; add in minced chocolate and stir till smooth.
- Place cake on rack over pan. Pour glaze over cake. Garnish with pecan halves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 538 | |
| Calories from Fat 296 | 55% |
| Total Fat 33.86g | 42% |
| Saturated Fat 17.92g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 154mg | 6% |
| Potassium 262mg | 7% |
| Total Carbs 56.21g | 15% |
| Dietary Fiber 3.1g | 10% |
| Sugars 44.94g | 30% |
| Protein 6.93g | 11% |
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