Sticky chocolate cake with pecans and chocolate sauce

Name: Sticky chocolate cake with pecans and chocolate sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 200 g dried dates (without stone); 5 TABLESPOONS Amaretto; 200 g Dark chocolate; 200 g + some butter; 100 g Pecan kernels; 3 Eggs (Gr. M); 200 g Muscovado sugar (from the health food shop; alternatively brown sugar); 2 TEASPOONS Vanilla flavour (bottle); 250 g Flour; 1 TABLESPOON good cocoa powder; 2 coated Tsp Baking Powder; 1 coated Tsp Baking soda; 75 g Dark chocolate; 300 g Whipped cream; 150 g Muscovado sugar; 50 g Butter; 7-10 Tbsp Wood skewer

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

200 g dried dates (without stone)
5 TABLESPOONS Amaretto
200 g Dark chocolate
200 g + some butter
100 g Pecan kernels
3 Eggs (Gr. M)
200 g Muscovado sugar (from the health food shop; alternatively brown sugar)
2 TEASPOONS Vanilla flavour (bottle)
250 g Flour
1 TABLESPOON good cocoa powder
2 coated Tsp Baking Powder
1 coated Tsp Baking soda
75 g Dark chocolate
300 g Whipped cream
150 g Muscovado sugar
50 g Butter
7-10 Tbsp Wood skewer

Directions

1
Dice dates for the cake. Bring Amaretto and 100 ml water to the boil in a small pot and simmer for 2-3 minutes until the liquid has almost evaporated. Remove the pot from the stove and let it cool down.
2
Break 200 g chocolate into pieces. Melt with 200 g butter in a bain-marie and let it cool down lukewarm. Coarsely chop the nuts. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
3
Grease a square springform pan (approx. 24 x 24 cm; alternatively a round one of 26 cm Ø). Cream eggs, 200 g sugar and 1 teaspoon vanilla flavouring with the whisks of the mixer. Mix flour, cocoa, baking powder and baking soda.
4
Stir the chocolate mixture into the egg mixture. Fold in dates and half the nuts. Smooth the dough in the tin. Bake in a hot oven for about 30 minutes.
5
For the chocolate sauce, chop 75 g chocolate. Heat the cream, 150 g sugar, 50 g butter and 1 teaspoon vanilla flavouring in a saucepan. As soon as the butter has melted, remove the pot from the heat and melt the chopped chocolate in it while stirring.
6
Remove the cake from the oven and prick it several times with a wooden skewer. Approx. 2⁄3 of the chocolate sauce onto the cake. Sprinkle with remaining nuts. Bake in the hot oven for another 5 minutes. Let the chocolate cake cool down and cut into pieces.
7
Serve the rest of the sauce with the cake.