Dark Chocolate Cake with Coffee, Pecans, and Maple Caramel

A quick-to-make dessert that pairs perfectly with coffee, but can also be served with a cup of tea or any other warm beverage.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Maple caramel

  • 1.5 dl Syrup, maple

  • 0.5 dl Sweet cream

  • 20 g Butter, unsalted

  • pieces Salt, table

  • 4 pieces Egg, fresh

  • 150 g Sugar, white

  • 400 g Flour, Wheat, bread flour

  • 50 g chocolate, dark

  • 150 g Nuts, pecan

  • 1 bag Baking powder

  • 1 bag Sugar, white

  • 2 dl Coffee, espresso

  • 0.5 dl Alcohol, Rum

Steps

  1. Using a hand mixer, beat the eggs and sugar until frothy. In a separate bowl, combine the sifted flour, baking powder, and ground pecans.

  2. Melt the dark chocolate over a double boiler and let it cool slightly. Gently fold the melted chocolate into the beaten eggs. Add the cooled coffee and rum, and finally, lightly fold in the flour mixture.

  3. Pour the batter into a greased baking pan, approximately 25 x 10 centimeters in size, and bake for about 30 minutes at 200 degrees Celsius. Let the baked cake cool.

  4. Prepare the maple caramel. Combine all the ingredients in a small, shallow pot and heat until boiling. Then, cook over low heat until the mixture thickens. Remove from heat and let it cool.

  5. Drizzle the cake with the maple caramel and sprinkle with coarsely chopped pecans. Alternatively, you can simply dust it with powdered sugar and serve it with a cup of freshly brewed coffee or another warm beverage.

Nutrition Information (Per 100g)

  • Calories: 366.42 kcal
  • Fat: 15.58 g
    • Saturated Fat: 3.38 g
  • Carbohydrates: 46.27 g
    • Sugars: 16.8 g
  • Protein: 8.63 g
  • Fiber: 2.25 g