Chocolate Pecan Cake With White Chocolate Mocha Sauce

Recipe Ingredients

8 tablespoons	120ml	Butter - (1 stick) - plus
2 teaspoons	10ml	Butter - at room temperature
1 3/4 lbs	794g / 28oz	Bittersweet chocolate - chopped
10 lbs	4540g / 160oz	Eggs - separated (large)
1/2 cup	99g / 3.5oz	Sugar
1 1/2 cups	355ml	Toasted pecan pieces
2 1/2 cups	592ml	White Chocolate Mocha Sauce - (see below)
1 cup	237ml	Heavy cream - sweetened and whippe
1/4 cup	40g / 1.4oz	Chocolate-covered coffee beans
		Shaker of confectioners' sugar
		Fresh mint sprigs
		White Chocolate Mocha Sauce
1 cup	237ml	Strong brewed coffee
2 cups	474ml	Heavy cream
8 oz	227g	White chocolate pieces

Recipe Instructions

Grease a 10-inch cake pan with 2 teaspoons of the butter. In a metal bowl set over a simmering pot of water, melt the chocolate with the remaining 8 tablespoons butter and stir occasionally until smooth and creamy. Remove from the heat.

In the bowl of an electric mixer, add the egg yolks with 1/4 cup of the sugar, beat on medium-high speed until pale and thick. In a large stainless steel bowl, whip the egg whites with the remaining 1/4 cup sugar until stiff peaks form. Slowly beat the chocolate into the egg yolk mixture (if the mixture "seizes" or curdles, add cold cream and whisk until smooth), then gently fold in the egg whites.

Spread 1 cup of the pecans in the prepared pan and pour the chocolate mixture over them. Sprinkle the remaining 1/2 cup pecans over the top and refrigerate overnight. Remove the pan from the refrigerator and turn onto a serving platter. Using a warm knife, slice the cake into 12 equal slices.

For the White Chocolate Mocha Sauce: In a saucepan over high heat, combine the coffee and cream and bring to a boil. Reduce the heat to medium. Stir in the chocolate, whisking as it melts, and simmer for 20 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a double boiler. (Yields about 2 1/2 cups)

To serve, spoon the sauce in the center of each serving plate. Lay a piece of the cake in the center of sauce. Garnish with a dollop of whipped cream, several coffee beans, confectioners' sugar and mint.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D31) - from the TV FOOD - NETWORK

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