INGREDIENTS

INSTRUCTIONS

To prepare the cake, preheat the oven to 350 degrees. Line the bottom
of a 9-inch cake pan with parchment paper and set aside.  Put the
unsweetened chocolate and butter in a metal bowl and place it  in the
top of a double boiler over slowly simmering water until the  chocolate
is melted. Place the sugar and eggs in the bowl of a  heavy-duty mixer
and whip on high speed for about 5 minutes, or until  a pale lemony
color and thick. Decrease the speed to medium and  slowly add the
melted chocolate mixture. Scrape down the sides of the  bowl and add
the vanilla. Gradually add the flour, mixing just until  the batter
comes together. Remove the bowl from the mixer and set  aside for about
5 minutes to let the batter cool slightly.  Fold the chopped
bittersweet chocolate, white chocolate, and pecans  into the batter and
pour the batter into the prepared pan. Place the  pan in the oven and
bake until a knife inserted in the center of the  cake comes out clean,
30 to35 minutes. Remove the cake from the oven  and cool in the pan for
about 10 minutes. Meanwhile, whip the cream  to soft peaks.  To remove
the cake from the pan, run a knife around the inside edge  of the pan,
then invert the cake onto a platter. Cut into individual  portions and
serve warm or at room temperature with the whipped cream  or vanilla
ice cream, and top with the berries.  Converted by MC_Buster.  Per
serving: 464 Calories (kcal); 34g Total Fat; (60% calories from  fat);
5g Protein; 44g Carbohydrate; 132mg Cholesterol; 37mg Sodium  Food
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 6
1/2 Fat; 2 1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 3537
Calories From Fat: 300
Total Fat: 34.5g
Cholesterol: 148.8mg
Sodium: 239.9mg
Potassium: 1887.6mg
Carbohydrates: 181.7g
Fiber: 3.8g
Sugar: 172.3g
Protein: 8.4g