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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This came out of the Oct 12, 09 issue of PEOPLE MAGASINE. This is SANDRA BULLOCK's favorate cake named after her late Mother. Ingredients:
12 oz pecans |
1 cup sugar; divided |
1/2 tsp salt |
8 large eggs; seporated |
2 whole eggs |
1 tbsp vanilla |
2 tsp baking powder |
buttercream frosting |
12 oz bittersweet chocolate; finely chopped |
8 large egg yolks |
2 tsp vanilla |
1/2 cup hot coffee |
2 sticks unsalted butter |
Directions:
1. Preheat the oven to 325F.
2. Lightly grease 3 9-inch round cake pans with 1 1/2-inch sides.
3. Line the bottoms of the pans with greased wax paper.
4. In a food processor, grind the peacans with 1/2 cup sugar and salt until they turn into a fine meal.
5. Add the egg yolks and the 2 whole eggs, vanilla and baking powder and blend toget a smooth paste.
6. Whip the egg whites on high in the bowl of an electric mixer.
7. As the egg whites start to gain volume and look fluffy, add to the remaining 1/2 cup sugar in a slow and steady stream.
8. Wisk on high until the whites are shiny and hold a stiff peak.
9. Transfer pecan paste to a metal mixing bowl amd stir in a heaping spoonful of the egg whites.
10. Gently fold remaining egg whites into pecan mixture until well incorporated.
11. Divide the batter among the 3 cake cans and bake for 30-35 minutes. Allow to cool
12. For the frosting
13. Place the chocolate, yolks and vanilla in a blender.
14. With the motor running, add the hot coffee in a slow and steady stream.
15. Add the butter in bits and process until the frosting is smooth.
16. Spread on cooled cake.
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