INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F/180C. Butter a deep 9 inch/23 cm cake pan or
springform pan and line the bottom with a round of parchment paper.
Butter lightly again.  To make cake, chop bittersweet chocolate and cut
up butter. Melt  together in a bowl over gently simmering water.  In
large bowl, beat 1/2 cup/125 mL sugar with egg yolks until light.  Stir
in warm chocolate/butter mixture. Mix in pecans and flour. In  separate
bowl, beat egg whites with cream of tartar until mounds  begin to form.
Slowly beat in remaining 1/4 cup/50mL sugar. Beat  until stiff but not
dry.  Stir one-third of egg whites into chocolate base to lighten it.
Fold  in remaining whites lightly. Spoon mixture gently into prepared
pan.  Bake for 35 to 40 minutes, or until a toothpick inserted into the
center comes out moist but not runny.  Cool cake in pan. Cake will be
puffy and then fall, but don't worry.  For the glaze, chop bittersweet
chocolate and place in a bowl over  simmering water with the cream.
Heat until melted and smooth. Allow  to cool slightly. It should still
be pourable.  When the cake is cool, gently push edges down so the top
is flat.  Turn cake out onto a serving platter that has a slight lip
and leaves  a 2 inch/5cm border around the cake. (The top of the cake
has now  become the bottom.) Brush off any crumbs and pour glaze on top
of  cake. Rotate cake slowly so glaze coats top and sides and excess
runs  off cake onto platter.  Melt white chocolate over simmering
water. Pipe chocolate through  paper cone or clean squeeze bottle into
concentric circles over top  of cake. Pipe one or two circles around
cake in glaze on platter.  With end of chopstick or dull knife, swirl
white chocolate and glaze  into small circles. Serve at room
temperature.  Converted by MC_Buster.  NOTES : The beauty of this cake
is that if the glaze isn't perfect,  no one will know! Let the glaze
run onto the serving platter - it  creates a stunning effect and covers
any ragged edges. The swirls of  white chocolate hide any
imperfections. For presentation, arrange  slices of strawberries, kiwi
fruit, fresh figs or oranges down the  side of each serving. You can
use matzoh meal in place of flour in  this recipe and serve the cake at
Passover. This recipe, from the  revised Bonnie Stern Desserts book,
makes 8 to 10 servings.  Converted by MM_Buster v2.0l.

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“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients)
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Calories: 4396
Calories From Fat: 2974
Total Fat: 347.8g
Cholesterol: 1273.1mg
Sodium: 375.1mg
Potassium: 996.5mg
Carbohydrates: 326.1g
Fiber: 24.3g
Sugar: 155g
Protein: 50.1g