Dear Friends, it is an absolute privilege to share this recipe with you.  Since staying on the pecan- nut -farm, I have tried so many recipes with pecan nuts, all wonderful and glorious, which will be shared with you in due course, but this one is fancy…..hehe and rich and delicious, absolutely worthy of being the first recipe that I share with all of you on this platform!!  Enjoy and if you do get a chance to try it, let me know what you think.   Watch out for our weekly updates on the recipe journal.


200g of the best dark chocolate you can get.

180g butter

4 eggs separated

150 g brown sugar

100g pecan nut flour

30ml Espresso

5ml vanilla extract

Pinch of salt


Preheat the oven to 180 degrees Celsius.

Line a 20cm springform pan with baking paper

Break the chocolate in pieces and place in a bowl over simmering water with the butter, melting it together.

Whisk Egg yolks, sugar and vanilla extract together until creamy.

In a separate bowl, whisk egg whites, until soft peaks form.

Fold the melted chocolate mixture into the sugar mixture along with the pecan nut flour. Add the coffee.

Take spoons full of the egg whites and fold it gradually into the chocolate batter, making sure you don’t take all the air out of them.

Pour the lush batter into the cake tin and bake for 30 min, or until a toothpick inserted into cake comes out clean. 

Cool your cake in the cake tin.

You now have the option to make a ganache for your cake. Pour ganache over cake and chill for a couple of hours in the fridge, serve with ice cream, cream or mascarpone.   Option 2:  Chill cake for 3 hours, dust with coco powder and serve with a mascarpone cheese.  This is a fantastic cake to serve after dinner with a good cup of espresso.   Enjoy!!

Ganache Recipe:

80ml cream

100g Dark chocolate broken into pieces.


Heat cream in microwave until hot, pour over chocolate and stir until smooth and silky.