Description
This sophisticated cookie cake blends the crisp, caramelized edges of a classic biscuit with the tender, indulgent core of a professional patisserie dessert. Studded with hand-chopped dark chocolate and toasted pecans, it offers a perfect balance of textures and rich, deep flavors.
Ingredients
- 150g semi-salted butter, softened (18-20°C)
- 115g brown sugar
- 1 sachet vanilla sugar
- 1 large egg, room temperature
- 200g all-purpose flour
- 1 tsp baking powder
- 150g dark pastry chocolate (70% cocoa), hand-chopped
- 50g pecans
Instructions
- Preheat oven to 170°C (340°F).
- Whisk softened semi-salted butter with brown sugar and vanilla sugar in a large bowl until pale and aerated.
- Add the egg and whisk vigorously until the mixture is glossy and unified.
- Sift in the flour and baking powder, then fold with a spatula until no white streaks remain.
- Coarsely chop the dark chocolate, reserving 1/4 for the top; fold the rest into the dough.
- Grease a 22cm (9-inch) pan and press the dough evenly into it.
- Press the reserved chocolate and pecans into the surface.
- Bake on the middle rack for 25 to 30 minutes until edges are golden and the center has a slight wobble.
- Remove from oven and cool in the pan for at least 20 minutes to allow the structure to stabilize.
Notes
For the most precise results, always weigh your ingredients using a digital scale as volume measurements can vary significantly. If the center of the cake still appears slightly soft when the timer goes off, avoid over-baking; the residual heat from the pan will finish the cooking process during the resting phase.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American