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    You are in: Home / Recipes / Chocolate Pecan Bourbon Cake (Low Fat!) Recipe
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    Chocolate Pecan Bourbon Cake (Low Fat!)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Heather V.'s Note:

    This is the most rich and delicious cake I have ever tasted. I think it needs something like a raspberry sauce drizzled over the top when it is served. Other fruits which go with dark chocolate might also work. Perhaps some fresh whipped cream? Depending on your tastes, I recommend something to compliment it's richness. This cake recipe was created by Alice Medrich exclusively for American Health magazine. Medrich, author of the award-winning Chocolate and the Art of Lowfat Desserts, doesn't use artificial sweetener or fake fats.

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    Units: US | Metric


    1. 1
      Position oven rack in the bottom third of the oven and preheat oven to 375°F
    2. 2
      Spray or grease the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray.
    3. 3
      I used a regular round cake pan and it worked fine with a little flour sprinkled on top of the oil or butter, whichever you prefer to use.
    4. 4
      In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal.
    5. 5
      Set aside.
    6. 6
      Finely chop your 3 oz of chocolate.
    7. 7
      In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar.
    8. 8
      Add boiling water; whisk until chocolate is melted.
    9. 9
      Whisk in egg yolks and bourbon.
    10. 10
      Set aside.
    11. 11
      Combine egg whites with cream of tartar in a medium-size bowl.
    12. 12
      Beat at medium speed until soft peaks form.
    13. 13
      Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry.
    14. 14
      Whisk flour and pecans into chocolate mixture.
    15. 15
      Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites.
    16. 16
      Scrape batter into prepared pan.
    17. 17
      Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
    18. 18
      Cool in the pan on a wire rack.
    19. 19
      It will sink like a souffle, and the top crust may be broken.
    20. 20
      Cake may be stored at room temperature for one day before serving.
    21. 21
      To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter.
    22. 22
      Release the spring; remove the pan sides.
    23. 23
      Leave cake on the bottom of the pan and transfer it to a serving dish.
    24. 24
      Sieve powdered sugar very lightly over the top.
    25. 25
      Serve & enjoy with those you love!

    Ratings & Reviews:

    • on July 28, 2008


      I made this cake a few times several years ago, and it's the ultimate lowfat almost-flourless chocolate cake. It's nice and deep chocolatey, and so creamy and luscious that it's hard to believe it's lowfat!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2007


      I made this cake for a dinner party I hosted and it didn't turn out as I expected - it was very bitter tasting. I followed the posted measurements and directions - just didn't like the end result. I have made other cakes similar to this is my bakery with excellent results so I am not sure what happened.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Pecan Bourbon Cake (Low Fat!)

    Serving Size: 1 (68 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 899.1
    Calories from Fat 353
    Total Fat 39.2 g
    Saturated Fat 17.8 g
    Cholesterol 188.8 mg
    Sodium 133.3 mg
    Total Carbohydrate 138.5 g
    Dietary Fiber 15.8 g
    Sugars 104.2 g
    Protein 21.7 g

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