Dessert Fruits Pati Jinich

Nana Jose’s Flourless Chocolate Pecan Cake

Pastel de Chocolate y Nuez de la Nana Jose

By Pati’s Mexican Table 

When you’re a busy mom to three boys and you have a job, it’s hard to make an effort to set aside time for just you and the hubby. So today, Pati is preparing a special meal for a date night with her husband, Dany. And since he loves seafood, she’s going to make seafood dishes for their romantic night in. A trip down to the state of Michoacán where Pati meets the Butterfly Net Fishermen helps the inspiration.

Serves 10



– 1/4 cup unsalted butter, plus 1 tablespoon for buttering the pan
– 6 ounces bittersweet chocolate
– 1 cup pecans
– 6 large eggs
– 1 teaspoon vanilla extract
– 1 cup sugar
– Pinch of kosher or coarse sea salt
– Confectioners’ sugar (optional)
– Lightly sweetened whipped cream (optional)
– Berries (optional)



Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment paper.

Bring about 2-inches of water to a simmer in the bottom half of a double boiler or in a medium saucepan. Place the top half of the double boiler, or a metal bowl or heatproof pan if not using a double boiler, over the simmering water and melt together the chocolate and the 1/4 cup butter. Set aside to cool.

Using a blender, chop the pecans finely. Add the eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour the batter into the buttered springform pan and bake until a toothpick inserted in center comes out moist but not wet, about 40 minutes.

Once it has cooled a little, run the tip of a knife around the pan and release the cake from the pan. Invert onto a plate, and then again, or serve directly onto plates if left on bottom part of springform pan. If desired, sprinkle with confectioners’ sugar and serve with whipped cream and berries.

Still hungry?… See more recipe’s from Pati’s Mexican Table