- 16
- 35 mins
- 65 mins
Ingredients
- GANACHE:
- 8 ounces semisweet chocolate, chopped
- 3/4 cup butter, cubed
- 3/4 cup ground pecans
- 1/4 cup all-purpose flour
- 6 Eggland's Best Eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy whipping cream
- 2 tablespoons butter
- DECORATION:
- 2 ounces white baking chocolate, melted
Preparation
Step 1
Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment paper; 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 paper. 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.
Cut a small hole in a corner of a food-safe plastic bag. Fill bag with melted white chocolate. 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.
Yield: 16 servings.