Pecan Brownie Cake
Pecan brownie cake🤎 Chewy, fudgy brownie layered with chocolate tonka bean mousse, pecan praline mousse & caramel chocolate glaze and finished with candied pecans. The combination of deep chocolate, toasted pecans, and caramel makes each bite rich and satisfying, with a perfect balance of chewiness and creaminess.
The textures work beautifully together—dense brownie, airy mousse, silky glaze, and crunchy candied pecans.
Layer by Layer:
*Fudgy Brownie (GF) – Intense chocolate flavor with just the right amount of chew.
*Chocolate Tonka Bean Mousse – Light and creamy, with notes of vanilla and spice from the tonka bean.
*Pecan Coffee Praline Mousse – Airy and nutty, infused with caramelized pecans and a hint of coffee for depth.
*Caramel Chocolate Glaze – Smooth and glossy, adding a luxurious finish.
*Candied Pecans – A crisp contrast to the creamy layers.
The tonka bean brings warmth to the chocolate, while the coffee enhances the nuttiness of the pecan praline mousse and balances the sweetness.
If you want to make this cake simpler or less sweet, you can skip the glaze and finish the cake by dusting it with cocoa powder or grating pecans on top.
Hope you enjoy!
You can find more detailed videos under the recipe.
Recipe’s for a 20cm square ring mold.
Fudgy brownie (GF):
165g dark chocolate, melted (I used 50% chocolate from Callebaut)
120g unsalted butter
50g rice flour (you can also use regular flour)
3.6g baking powder (3/4 tsp)
2g salt