Turrón de Chocolate

This cake is a classic in Lima. It´s very easy to make at home, but you can also buy it in pastry shops and cafés. Once you have everything ready you can mix the ingredients in just a few minutes. While the cake is in the oven, make the fudge, or buy it already made if you are impatient and can´t wait to have a spoonful.

Sometimes I like to chop the pecans coarsely to give more texture to the cake. Others, I prefer to grate them to get their flavor and some texture, but without large pieces. With practice you will note what a huge difference this step makes in the preparation of this cake.

This time I used the mixer to prepare it, but if you combine the eggs and sugar with a wire whisk, you will have a brownie-like cake, which is actually the texture you should be looking for. If you want it more cakey, choose the mixer method.

Cool the cake on racks, unmold, and frost with slightly warm fudge. Then sprinkle some chopped pecans on top, which should be toasted for added flavor.

To make the fudge, combine the ingredients in a heavy bottom saucepan, and cook over medium-low heat, stirring all the time, until you can see the bottom of the pan. Finish with butter and vanilla, stir, and cool to room temperature.

If you have leftover fudge, transfer to a tightly sealed container and keep refrigerated for up to a week.

Chocolate Turrón
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 4 eggs
  • 1 cup sugar
  • ½ cup melted butter, at room temperature
  • 1 cup All-purpose flour
  • 3 tablespoons dark cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1½ cup coarsely grated or chopped pecans
  • Fudge:
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can condensed milk
  • ⅓ cup dark cocoa
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  1. Preheat the oven to 325°F. Grease two loaf pans, line the bottom with parchment paper, and grease again.
  2. Beat the eggs until lightly foamy. Add sugar and continue beating until slightly thick. Turn off the mixer and add the melted butter. You can do this by hand, just mixing the ingredients. The cake will turn out moist and fudgy.
  3. Sift the flour, cocoa, baking powder and salt together. Stir into the egg mixture, and add vanilla and pecans.
  4. Pour the batter into the prepared baking pans.
  5. Bake for 40 minutes.
  6. Fudge:
  7. Combine the milks in a saucepan. Dissolve the cocoa in ½ cup boiling water and add to the milks.
  8. Cook over medium heat, stirring constantly until you can see the bottom of the pan. Turn the heat off, add vanilla and butter, and stir.
  9. Cool to room temperature before using.



  1. Searching for Peruvian Dessert in Los Angeles area. Would you happen to know where I could purchase the dessert, Turron de Dona Pepa? It’s a cookie bar with candies and a honey syrup glaze. We used to buy from a Peruvian bakery in the Los Feliz area but they went out of business. We’ve asked at the various Peruvian restaurants we dine at, but no one seems to know where we can get it.

    Thank you…..

  2. Hola, me encantan los postres de chocolate y este cake les ha quedado espectacular. Quiero aprovechar a comentarles que les dejé un premio en mi blog que espero les gusta.

    Pueden verlo aquí



  3. Approximately how long does it take to make the fudge?

    • Hi Zapakda. That depends on your stove, but it´s about 40 minutes. You must stop the cooking as soon as you can see the bottom of the saucepan, otherwise it will be too firm when cool, making it difficult to spread on the cakes.

  4. We made this for a Spanish project. It was the highlight of the food show.

  5. What do u do with the 1/2 c melted butter? Is that what u used to grease the pans?

    • Hi Rosemary, thanks for your comment. I updated the recipe because you made me realize I forgot to mention the melted butter in the preparation. Thanks again!!!

Speak Your Mind