Ingredients
8 ounces semisweet chocolate, chopped3/4 cup butter, cubed3/4 cup ground pecans1/4 cup all-purpose flour6 large eggs3/4 cup sugar1 teaspoon vanilla extractGANACHE:4 ounces semisweet chocolate, chopped1/2 cup heavy whipping cream2 tablespoons butterDECORATION:2 ounces white baking chocolate, melted
Preparation
Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper.
In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a small bowl, mix pecans and flour.
In a large bowl, beat eggs until frothy; gradually add sugar, beating 4-5 minutes or until mixture triples in volume. Gradually beat in chocolate mixture and vanilla. Fold in pecan mixture. Transfer to prepared pan.
Bake 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack 15 minutes. Run a knife around sides of pan; remove rim from pan. Invert cake onto a wire rack; carefully remove pan bottom and parchment. Cool completely.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in butter. Refrigerate until mixture thickens slightly, about 15 minutes.
Place cake on a serving plate. Pour ganache over cake and quickly spread to edges.
Fill a food-safe plastic bag with melted white chocolate; cut a small hole in one corner of bag. Pipe thin horizontal lines 1 in. apart over ganache. Use a sharp knife to draw right angles across the piped lines. Refrigerate until set, about 30 minutes.
