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Home > Recipes > Flourless Chocolate-Pecan Cake

Flourless Chocolate-Pecan Cake Recipe

Flourless Chocolate-Pecan Cake
  • Expert

Find Similar Recipes:

Cakes x Frostings x Expert x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 580 -
Calories from Fat 320 -
Total Fat 36g 55% DV
Saturated Fat 18g 90% DV
Trans Fat 0g -
Cholesterol 125mg 42% DV
Sodium 170mg 7% DV
Total Carbohydrates 57g 19% DV
Dietary Fiber 0g 0% DV
Sugars 44g -
Protein 6g -
Vitamin A - 10% DV
Vitamin C - 40% DV
Calcium - 2% DV
Iron - 10% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1 kiwi, peeled and sliced
  • 4 eggs
  • 1/2 cup sugar
  • TOPPING (recipe follows)
  • 2 cups (1 pt.) fresh strawberries, sliced
  • 2 tablespoons orange juice
  • 1/8 teaspoon salt
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 3/4 cup (1-1/2 sticks) margarine or butter
  • 1 cup pecans


1. Heat oven to 350°F. Grease sides of 9-inch springform pan. Line bottom with parchment paper or wax paper. Place pecans in bowl of food processor; process until finely ground.

2. Combine chocolate chips and margarine in medium saucepan. Cook over low heat until melted, stirring frequently. Remove from heat; stir in orange juice, then salt and ground pecans.

3. Combine eggs and sugar in large bowl. Beat on high speed of mixer until pale yellow and slightly thickened, about 3 minutes. Gently fold in chocolate mixture, blending well. Pour into prepared pan.

4. Bake 35 to 38 minutes or until wooden pick inserted near center comes out with a few moist crumbs clinging to it. (Cake will puff and crack slightly.) Cool in pan on wire rack 1 hour; using knife, loosen cake from side of pan. Continue to cool in pan about 1/2 hour; remove side of pan. Invert cake onto serving plate. Remove pan bottom and parchment paper. Cover; refrigerate cake at least 4 hours.

5. Remove cake from refrigerator about 25 minutes before serving. Prepare TOPPING; brush half over top of cake. Garnish with fruit; spread remaining topping over fruit. Cover; refrigerate leftover cake. 10 servings.

TOPPING: Combine 1/2 cup apricot or strawberry spreadable fruit, 1 tablespoon orange juice or lemon juice and 1/2 to 1 teaspoon freshly grated orange peel or lemon peel in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir.

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