Nine ingredients to a decadent dessert

From Executive Chef Luca Rutigliano Cordevalle a Rosewood Resort
Serves 6


  • ½ Cup Pecans
  • ½ Cup Heavy Cream
  • ½ Cup Butter
  • ½ Cup Brown Sugar
  • ½ Cup Butter (1 Stick)
  • 1 Cup Semisweet Chocolate Chips (55% Cocoa)
  • 3 each Whole Eggs
  • ½ Cup Sugar
  • 1 Pinch of Salt
  • ½ Cup Almond Flour
  1. To make the pecan caramel topping, place pecans, heavy cream, butter, and brown sugar into a pot. Bring the mixture to a boil. Set aside to cool.

  2. Pre-heat oven to 325 F for 10 to 15 minutes. Butter a flex pan and set aside for later.

  3. To make the cake, melt butter and chocolate over a bain-marie. Stir the butter and chocolate constantly until dissolved and has a ganache consistency. Remove from the bain-marie and set aside. Lightly wisk egg yolks and whole eggs with sugar and salt for about 3-5 minutes. Then, gently fold in the almond flour into the egg mixture. Fold the egg mixture into the chocolate batter until you have a smooth, pudding consistency. Pour 1 tablespoon of the pecan caramel topping into the bottom of the pre-buttered flex pan (silicon) molds. Scoop the chocolate cake batter on top of the pecan caramel until the mold is ¾ full and bake in the pre-heated oven. After cakes have cooled, invert the mold onto a tray.
Place one cake on each plate. Drizzle some extra pecan caramel topping on top of each cake.


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