CakeButter or Margarine - 3/4 cup melted
Sugar - 1 1/2 cups
Vanilla - 1 1/2 teaspoons
Eggs - 3 separated
Cocoa powder - 1/2 cup + 1 tablespoon
Flour - 1/2 cup
Vegetable oil - 3 tablespoons
Water - 3 tablespoons
Pecans - 3/4 cup finely chopped
Cream of tartar - 1/8 teaspoon
Salt- 1/8 teaspoons
Decorations
Unsweetened baking chocolate - 8 ounces
Heavy/ whipping cream - 1/2 cup
Pecan halves
Directions -Cake
- Line the bottom of a 9-inch spring-form pain with aluminum foil
- Butter the foil and sides of the pan, then set a side
- Mix together well the melted butter, sugar and the vanilla in a large mixer bowl
- With the mixer on add the egg yolks in one at a time making sure to mix well after each one
- Now add the cocoa powder, flour, oil and water and mix well
- Then mix in the finely chopped pecans
- In a separate bowl beat together the egg whites, cream or tartar and salt until they reach stiff peaks
- Once it reaches stiff peaks carefully fold it into the chocolate mixture
- Pour the mixture into the pan and bake at 350 f / 175c for 45 minutes or until the top begins to crack slightly. (This cake will not test clean in the centre when done
- Once cooked remove from the oven and let cool for an hour, then chill until firm and remove from pan.
- Combine the chocolate and cream in a small sauce pan
- Cook on a very low heat until the chocolate in completely melted and the mixture is smooth.(Do not boil)
- Remove the mixture from the heat and allow it to thicken, string occasionally (this will take 10 - 15 minutes sometimes longer)
- Once the mixture has thicken pour over the cake allowing it to drip the the sides and coat the whole cake (you may need to use a spatula to even it out)
- Add the pecan halves to the top and allow to harden
