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Chocolate Pecan Truffle Cake

Christmas recipe
Preparation time : 40 minutes plus 6 hours chilling time
Total time : 6 hours 40 minutes

Serves: 6

Ingredients

75g unsalted butter, plus extra for greasing
4 x 100g bars Lindt Excellence Dark Chocolate, broken into small pieces
284ml pot double cream
7 medium egg whites
2 x 100g bags Pecan Nuts, lightly toasted and roughly chopped

Method

  1. Line an 18cm springform cake tin with baking parchment and grease.
  2. In a bowl set over a pan of hot water, melt the chocolate and butter. Allow to cool. Beat in the cream. Whisk the egg whites until stiff. Fold 3 tbsp into the chocolate mixture, then fold in the rest, followed by the nuts.
  3. Pour into the tin. Chill for 6 hours (or overnight) before serving.

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