Smooth and decadently rich, this cake is unbridled indulgence. A flourless cake that is dense, almost truffle-like, and made with 3 chocolates; semisweet, unsweetened cocoa, and bittersweet. Decorate the sides of the cake with crushed pecans and decorate the top with extra pecan halves and chocolate shapes such as chocolate leaves. You’ll want to serve this cake in small pieces, but beware, it is addicting.

Triple Chocolate Pecan Cake

Ingredients:

Batter:

8 1-ounce squares semisweet chocolate

1 cup unsalted butter

1 cup unsweetened cocoa powder

1½ cups granulated sugar

6 large eggs

1/3 cup brandy or cognac

1½ cups toasted pecans, finely chopped

Tip: See Toasting Nuts and Seeds. Use standard measuring cups and spoons or scales for accurate measuring.

Glaze:

5 1-ounce squares bittersweet chocolate

4 tablespoons unsalted butter

2 tablespoons whipping (heavy) cream

1 teaspoon pure vanilla extract

½ cup toasted pecans, finely chopped

Directions:

1. Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan; lightly grease the pan with shortening, line with wax paper, and then lightly grease the top of the wax paper.
   
   Batter:
2. In top of a double boiler over hot water, Melt the semi-sweet chocolate and butter; stir to combine. Set aside to cool.
   

Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.

3. In a large mixing bowl, combine the cocoa powder and sugar. In a medium mixing bowl, combine the eggs and brandy; whisk with a fork to thoroughly break up the eggs. Add the egg mixture to the sugar mixture and stir to combine. Pour in the melted chocolate mixture and stir until completely combined. Stir in the chopped pecans.
   
   
4. Pour the batter into the prepared pan. Set the pan into a much larger pan with sides and set both pans in the oven. Make a bain-marie (water bath) by pouring about 1 inch of very hot water into the larger pan. Tip: A large roasting pan works well for the outer pan.
   
   Bake:
5. Bake 45 minutes, or until the cake is firm to the touch. Remove the 9 inch pan from the water bath and place on a wire cooling rack to cool for 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
   
   
6. Cover the cake with plastic wrap and refrigerate until completely chilled, at least 6 hours.
   
   Glaze:
7. In top of a double boiler over hot water, combine the bittersweet chocolate, butter, whipping cream, and vanilla. Stir until melted and completely combined. Remove from heat and let cool about 5 minutes.
   
   
8. Place a piece of wax paper under the chilled cake, and then drizzle spoonfuls of glaze along the edge of the cake, allowing the glaze to drip down and coat the sides. Pour the remaining glaze on top of the cake.
   
   
9. Cover the sides of the cake with ½ cup chopped pecans, gently pressing them on with your hand. Let the cake sit, uncovered, at room temperature or in the refrigerator until the glaze is set. Transfer cake to a serving plate.
   
   
10. Cover cake and refrigerate until ready to serve. Refrigerate Leftovers.
    
    Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
    
    Makes 12 to 14 servings.
    
    TheBakingPan.com
    
    Source: Clements, Carole, Baking, Hermes House, New York, 2001
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