Ingredients:
Cake
1 cup pecans
1 cup unsalted butter
1/2 lb semi-sweet chocolate
1 1/2 cup granulated sugar
1 cup cocoa
6 slightly beaten eggs
1/3 cup strong coffee or
1/3 cup brandy
Glaze
4 oz semi-sweet chocolate
1/2 cup melted butter
chocolate pieces
raspberry puree
Directions:
Cake
Grease 9 inch round pan and cover with parchment paper. Grease both side of parchment paper. Melt butter and semi-sweet chocolate in a double boiler and let cool. Stir together cocoa and sugar. Add slightly beaten eggs and mix. Add all to combine. Spoon into greased pan.
Put pan in a pan of hot water. (best to put pan in 1-2 inch deep pan and pour water around it).
Bake at 350 degrees for 40-45 minutes until firm to the touch. The top will begin to crack and pull away from edges of pan. Run knife around edge of pan. Invert onto wax paper and leave parchment paper on top.
Wrap in plastic wrap and refrigerate for several hours or in freezer until cool to the touch. (about 1 hour).
Glaze
Melt together chocolate and butter in double burner and mix well. Spoon over cake. Decorate with chocolate pieces and serve over raspberry puree.
