Ingredients
Cake:
- 2 cups pecans, toasted
- 2 tablespoons all-purpose flour
- 1 cup sugar, divided
- 8 large egg whites, at room temperature
Vanilla and Toffee Fillings:
- 4 ounces white chocolate
- 5 tablespoons unsalted butter
- 1 cups (8 ounces) crème fraiche
- 2 tablespoons sugar
- 1/4 cup toffee bits
Chocolate Filling and Frosting:
- 4 ounces semisweet chocolate
- 4 ounces unsweetened chocolate
- 8 tablespoons unsalted butter
- 1 & 1/2 cups (12 ounces) crème fraiche
- 1/4 cup sugar
Cooking Instructions
Cake:
- Heat oven to 300 degrees. In mini-food processor fitted with steel blade, finely pulse pecans, flour, and half a cup of the sugar until pecans are finely ground. Transfer to large bowl.
- In large bowl, beat whites until soft peaks form. Slowly add in remaining half cup of sugar until blended.
- Stir one-third of the whites into the pecan mixture. In two additions, gently fold the whites into the pecan mixture.
- Pour into prepared pan and level the batter. Bake 20 to 25 minutes until middle springs back when gently touched and toothpick comes out clean. Let cool 10 minutes, then turn out on cooling rack to cool completely. Cut crosswise into four equal parts.
Vanilla Fillings:
- In a medium-size bowl, microwave white chocolate and butter on high for one minute; sitr. If chocolate is not completely melted continue to heat in 30-second intervals until most of it is melted. The leftover heat in the mixture will melt the remaining chocolate; let cool. Stir in crème fraiche and sugar.
- Remove and reserve one cup of the plain white chocolate filling. Add the toffee to the remaining white chocolate filling.
Chocolate Filling and Frosting:
- In a medium-size bowl, microwave the semisweet and unsweetened chocolates, plus the butter on high for one minute; stir. If it is not completely melted continue to heat in 30-second intervals, stirring after each, until most has melted. The leftover heat in the mixture will melt the remaining chocolate; let cool. Stir in crème fraiche and sugar.
Putting it Together:
- Place one layer of the cake on a serving dish. Spread the plain white chocolate frosting on that layer, then top with second layer of cake. Spread second layer with 3/4 cup of the chocolate filling. Top with third layer of cake. Frost with remaining toffee-studded white chocolate filling. Top with last layer of cake. Frost cake with remaining chocolate frosting.
Substitution(s)
- Hazelnuts may be used in place of the pecans, but they need to be peeled after they are toasted.
Make-Ahead
- The cake can be made ahead and frozen for up to 3 months, or refrigerated up to three days.
- Fillings can be made up to three days ahead and refrigerated. Bring to room, or spreading temperature before using.
Storage Tips
- Store in the refrigerator, but let it come to room temperature before serving.
Preparation Time: About 35 minutes
Ready In: About 1 hour 15 minutes
Baking Time: 20-25 minutes
Ready In: About 1 hour 15 minutes
Baking Time: 20-25 minutes
- Toasted nuts are always more flavorful than raw. Instead of toasting just the amount you need, toast the entire package and store the extra nuts in the freezer. Nuts can be toasted in a 350 degrees oven for about seven minutes, or until fragrant.
- To keep the surface of the serving dish clean slip one piece of waxed paper about one-inch under each of the sides of the cake. After frosting, carefully pull waxed paper out from under the cake, leaving the serving plate clean.
Related Recipes:
Chocolate and Peanut Butter Marble Cake
Dark Chocolate Cake
Perfect Chocolate Cake
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Delicious Holiday Eats and Treats
Sumptuous Cakes and Desserts
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