Chocolate Pecan Loaf
A delicious chocolate pecan cake topped with a Callebaut 823 milk chocolate ganache.
- Level:
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Easy
- Makes:
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makes 2 x 500g loaf tins
- Shelf life:
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2 weeks
- Conservation:
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15-17°c
https://vimeo.com/872908166?share=copy
Demonstration videoChocolate Pecan Loaf
Chocolate Pecan Cake
Ingredients: Chocolate Pecan Cake
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4.9 ozButter
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4.2 ozCaster sugar
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4.2 ozLight brown sugar
Preparation: Chocolate Pecan Cake
mix the sugars and butter together until soft
Ingredients: Chocolate Pecan Cake
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5.3 ozLarge eggs
Preparation: Chocolate Pecan Cake
Add eggs slowly
Ingredients: Chocolate Pecan Cake
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7.1 ozSelf-raising flour
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1.4 ozDcp-22exbru
Preparation: Chocolate Pecan Cake
Add flour and cocoa powder
Ingredients: Chocolate Pecan Cake
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6.7 ozPlain yogurt
Preparation: Chocolate Pecan Cake
Add yogurt and mix
Ingredients: Chocolate Pecan Cake
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3.5 ozPecan pieces
Preparation: Chocolate Pecan Cake
Add pecan pieces and chocolate chips.
Pipe into lined loaf tin
Bake in the oven at 170c for 25-30 minutes
Milk Chocolate Ganache
Ingredients: Milk Chocolate Ganache
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2 stick(s)Cinnamon stick
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5.6 ozWhipping cream
Preparation: Milk Chocolate Ganache
Add the cinnamon sticks to the whipping cream and bring to the boil.
Cling film and leave to infuse
Ingredients: Milk Chocolate Ganache
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8.5 oz823‐e4
Preparation: Milk Chocolate Ganache
Reheat to 38c then pour onto the tempered chocolate
Emulsify with a hand blender
Leave to set
Ingredients: Milk Chocolate Ganache
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0.7 ozPecan pieces
Preparation: Milk Chocolate Ganache
Pipe decorative bulbs on top of the cake then sprinkle with chopped pecans and Mona Lisa salted caramel crispearls
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