Chocolate and Pecan Cake

Name: Chocolate and Pecan Cake
Yield: 10
Ingredients: For the batter: 1 cup all-purpose flour; 1/2 teaspoon salt; 100g unsalted butter or margarine, chilled; 2 to 3 tablespoons cold water; Refrigeration: 3 eggs; 1 cup Karo syrup; 1 tablespoon vanilla extract; 1 cup chopped pecans or walnuts, tightly packed in the measuring cup; 2 tablespoons melted unsalted butter or margarine; 60g melted semi-sweet chocolate; 1/2 cup heavy cream or half-and-half (optional)

1
For the batter: 1 cup all-purpose flour
2
1/2 teaspoon salt
3
100g unsalted butter or margarine, chilled
4
2 to 3 tablespoons cold water
5
Refrigeration: 3 eggs
6
1 cup Karo syrup
7
1 tablespoon vanilla extract
8
1 cup chopped pecans or walnuts, tightly packed in the measuring cup
9
2 tablespoons melted unsalted butter or margarine
10
60g melted semi-sweet chocolate
11
1/2 cup heavy cream or half-and-half (optional)

Ingredients

1
For the batter: 1 cup all-purpose flour
2
1/2 teaspoon salt
3
100g unsalted butter or margarine, chilled
4
2 to 3 tablespoons cold water
5
Refrigeration: 3 eggs
6
1 cup Karo syrup
7
1 tablespoon vanilla extract
8
1 cup chopped pecans or walnuts, tightly packed in the measuring cup
9
2 tablespoons melted unsalted butter or margarine
10
60g melted semi-sweet chocolate
11
1/2 cup heavy cream or half-and-half (optional)

Directions

1
Prepare the batter: combine the flour and salt in a bowl
2
Add the cold, cubed butter
3
Mix with two forks until it has a grainy consistency
4
Adequately moisten with water, one tablespoon at a time
5
Mix gently until everything is well combined and comes away from the sides of the bowl
6
Form into a ball
7
Roll out the batter on a floured surface to a 28cm diameter circle
8
Shape the dough into a cake pan or springform pan with a 22cm diameter
9
If desired, place two strips of parchment paper crosswise under the dough
10
Preheat the oven to hot (200°C)
11
For the filling: beat the eggs gently in a medium bowl
12
Mix in the Karo syrup, vanilla extract, and chopped nuts
13
Melt the chocolate and mix it into the egg mixture
14
Assemble the cake by placing the filling on top of the batter
15
Bake at moderate heat (170°C) for about 35-40 minutes or until the filling is firm
16
Remove from the oven and let cool
17
Decorate with whipped cream rosettes around the border, if desired
18
To freeze: after cooling, carefully remove the cake from its pan and place it in a freezer-safe container
19
Wrap tightly with plastic wrap and aluminum foil
20
If freezing with whipped cream rosettes, assemble as described above and proceed with wrapping
21
Label and freeze
22
To thaw: remove the cake from the freezer and refrigerate or allow to come to room temperature about 2 hours before serving
23
Unwrap and serve
24
Doubles in size.