5 oz Unsweetened chocolate
1/2 c Unsalted butter
1 1/2 c Sugar
4 lg Eggs
1 ts Pure vanilla extract
1/4 c All-purpose flour
2 oz Bittersweet chocolate;
-chopped
3 oz White chocolate; chopped
1/4 c Finely ground toasted pecans
1 c Heavy whipping cream; or 1
-quart vanilla
; ice cream
Seasonal berries
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.
Yields
10 servings
