Play cupid with a decadent chocolate cake

Ever since I learned that dark chocolate is endowed with antioxidants, I've indulged guiltlessly in this ethereal ingredient on Cupid's day.

On Wednesday, for example, I'm planning to make a decadent chocolate caramel pecan cake.

Rich and moist, this single-layer torte prepared with semisweet chocolate, ground pecans and a generous amount of butter, is irresistible.

It is the simple, delectable topping, though, that makes this dessert so distinctive.

A caramel glaze is assembled in just a few minutes' time by melting together caramel candies (purchased at the supermarket) and cream. The silken smooth caramel is poured over the cooled cake, then chocolate chips and coarsely chopped pecans are pressed into it.

One bite of this creation, and I am in heaven.

The soft texture of the cake, the creaminess of the caramel, and the crunch of the nuts and chips combine to form a celestial trinity.

On Valentine's Day, my husband and I will dine out with friends, then come back home for dessert and coffee. This cake can be completely prepared a day ahead, so it will be ready and waiting when we arrive.

This recipe serves eight easily so you can make it for a crowd, or offer it to a single special someone (and have some delicious leftovers). To make this cake even more seductive, serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream.
Chocolate Caramel Pecan Cake
Makes 6 to 8 servings

4 ounces semisweet chocolate, coarsely chopped

8 tablespoons (1 stick) unsalted butter, room temperature, plus extra for greasing pan

2/3 cup sugar

3 large eggs

1 teaspoon vanilla extract
½ cup flour plus a little extra for baking pan

1 cup ground pecans

7 ounces caramels (½ of a 14-ounce package; about 25)

3 tablespoons heavy or whipping cream

1 ¼ cups semisweet chocolate chips
1 cup coarsely chopped pecans

Arrange a rack at center position and preheat oven to 375 degrees. Butter and flour an 8-inch round baking pan that is at least 2 inches deep. Line with a round of parchment and butter and flour the parchment paper.

Melt chocolate in top of a double boiler or in heat-proof bowl set over but not touching a saucepan of simmering water. Stir until mixture is smooth. Set aside.

With an electric mixer on medium-high speed, beat the stick of butter until smooth, about 2 to 3 minutes. Then gradually beat in sugar, about 2 to 3 minutes. Add eggs one at time, and beat just until blended. Mixture may look curdled; that's OK. Lower speed and add vanilla and melted chocolate. Combine ground pecans and flour and beat into batter.

Spoon batter into prepared pan, and level batter with a spatula or table knife. Bake in preheated oven until a tester comes out clean, about 25 minutes. Cool pan on rack.

To unmold, run a sharp knife around inside edge of pan, then invert cake onto serving plate.

For topping, unwrap caramels and add to a heavy, medium saucepan along with cream. Place over medium-low to medium heat, and stir constantly with a wooden spoon until caramels melt and mixture is smooth, 3 to 4 minutes. Pour caramel over top of cake and spread just to edge with a spatula or table knife. Mix chocolate chips and chopped pecans in a bowl, then press them on top of caramel. Cool cake to room temperature. (Cake can be made 1 day ahead; leave at room temperature covered with a cake cover or dome or wrapped in plastic wrap.)

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By Betty Rosbottom. Source: www.jsonline.com