Nana José’s Chocolate Pecan Cake Recipe (2024)

This is just a fantastic recipe. I've made it several times now and it's excellent each time. The last time I browned the butter to bring out the nutty flavor even more.

This cake is delicious! I have made it several times, even get requests for it now. I make it just as described except I use a silicone bundt cake pan in order to get the fancy top. Of course the ingredients don't begin to fill the mold, but it makes a pretty ring of chocolate cake to serve. The ingredients can be doubled using the same pan and temperature. Check with toothpick for doneness.

This was a delicious cake. I was initially skeptical of a cake made in a blender (really??) but it worked! The topping was excellent too - don't skip it, as I was tempted to. Next time I'll check on the cake earlier in the baking process since it was a little overcooked in my oven at the 40-minute mark.

I forgot to mention, I made this recipe once using my blender and it was great. However, my blender died while trying to make this recipe for the second time, so I use my food processor for it now and it works even better. For comparison’s sake, my blender was old and basic, with just an on-off switch and an aluminum cup, so you’ll probably be fine if you have a fancy one.

Delicious and light. The fruit sauce makes it truly wonderful.

Even more delicious than I imagined. Most chocolate tortes end up being too rich for me but this was just right. Aside from dirtying several dishes it really comes together quickly and easily. I will definitely be making this again and again.

This is an excellent and easy recipe. The acidity and fruitiness of the garnish is a nice counterpoint to the richness of the cake.

This remains one of my all time favorite recipes. The flavor is rich, deep, and it’s not overly-sweet, but is still as joy-inducing as any great dessert should be. I whipped cream and mounded the fruit on the cream. It was luscious, and perfect with coffee or tea.

I topped the cake with homemade creme fraiche instead of whipped cream, and it was delicious. I had the creme fraiche on hand from the "chicken enchiladas with salsa verde" dish also from NYT Cooking, which I served for dinner. I also cut the sugar down by about 1/2. The flavor of lime and pecans really transport this cake to something special! I have made this several times. An easy, fabulous recipe.

A delicious slam dunk if a recipe! The blender does the work, then you pour it in the prepared pan. I used Guittard Extra semi sweet chocolate chips because the little ones don’t like really dark chocolate. I also used an 8” springform pan, which meant I had to cook it for about 15 minutes longer. It remained super moist and dense, yet not heavy. I’m sure it will remain fresh for days. I highly recommend it!!

Bake for only 37 minutes

Can this be made ahead except for the topping and frozen?

Can this cake be made ahead and frozen?

I loved the cake itself. I did not like the lime/sugar berry topping as much. I think i just don't like lime. Next time I will adapt with a berry coulis without lime. Great basic recipe

Excellent, simple recipe. The only change I made was to use maple sugar (not maple syrup) in both the cake and the dressing (in which I used half). The lime juice really tasted wonderful with the cake. I made it for a crowd ages 12 to 79 and everyone raved!

I baked this for Passover . The lime/sugar (I used light brown sugar) syrup is a must. Served with fresh fruit and whipped cream. Very light , not a heavy texture that some Passover baked goods can have. Baked it on the shorter side as did not want the cake too dry, so checked it at 40 minutes and it was perfect. A good dessert after a heavy meal.

WOW!! So easy and very impressive! Rave reviews from all my dinner guests. Super light and fluffy. More like chocolate soufflé but less tricky. The fruit and whipped cream was the perfect balance to chocolate. My new go to dinner party dessert recipe!

Due to a nut allergy has anyone left out the pecans?

This is a moist cake with delicious flavor. Can be made 1-2 days in advance and wrapped tightly. What makes the recipe special is the ease with which it comes together. I toasted pecans lightly and used food processor. The fruit tossed in lime juice/zest with sugar is a nice change. Brown sugar works well.

If you are serving meat at your Passover and don't want dairy for dessert, look for a recipe without butter.

Delicious and very light. Much lighter than most flourless chocolate tortes. Instead of the lime juice and sugar, I macerated some chopped strawberries in about a teaspoon of sugar. Made for a great topping.

Can this be made a day or 2 ahead? I’m trying to do my Seder prep in stages.

I'd like to make the cake the day before I serve it. Has anyone done this? Obviously, I won't put the fruit on until right before serving.

I added about a quarter cup of unsweetened coconut when I ground the pecans, and whipped half of the egg whites to fold in at the end. Made it lighter than it would have been, and gave a crunchy top. Delicious! Raves all around.

A delicious slam dunk if a recipe! The blender does the work, then you pour it in the prepared pan. I used Guittard Extra semi sweet chocolate chips because the little ones don’t like really dark chocolate. I also used an 8” springform pan, which meant I had to cook it for about 15 minutes longer. It remained super moist and dense, yet not heavy. I’m sure it will remain fresh for days. I highly recommend it!!