Name: Chocolate-Pecan Cake with Cherimoya Custard Sauce
Yield: Yield: 10 to 12 Servings.
Cuisine: United States
Ingredients: Cherimoya Custard Sauce; 2 ounces (squares) unsweetened chocolate, chopped; 5 large eggs; 10½ ounces (squares) semisweet chocolate, chopped; ⅓ cup sugar; 1 teaspoon pure vanilla extract; ¾ cup toasted or roasted pecans, chopped; 4 tablespoons butter; 1 cup heavy cream

Preparation info

Yield:
10 to 12
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Cherimoyas are also known as custard apples. They have an outer greenish to greenish-black skin and are eaten with the seeds discarded. They have a sweet flavor that resembles a blend of strawberries and pineapple. For desserts they must have achieved a perfect ripeness.

Ingredients

1 cup heavy cream
4 tablespoons butter
2 ounces

Method

Preheat the oven to 350 degrees.
Butter the inside of a 9-inch cake pan. Place a round of parchment or wax paper, cut to fit, in the bottom of the pan. Butter th

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Chocolate-Pecan Cake with Cherimoya Custard Sauce

Ingredients

Method

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