Flourless Passover Chocolate Pecan Cake

This rich and beautiful cake is especially suited for Passover because it has no flour but is also suitable for any meal during the rest of the year.

Serves: 8-16

Ingredients

360 grams Dark chocolate - good quality. 180 grams for the cake, and 180 grams for frosting
300 grams Butter - 180 g for cake, and 120 grams for frosting
4 Eggs - separated
0.75 cup Sugar
1 cup Pecans - oven roasted for a few minutes and ground finely in a food processor (you can substitute with hazelnuts)
30 g White chocolate

Directions

Preheat the oven to medium - low (160 degrees). Grease and line the bottom circle of baking tin.

Put 180 grams of chocolate and 180 grams of butter in a bowl. Place the bowl over a pot of bubbling water, so water does not touch the bowl. Melt over low heat.

Beat the egg yolks in a blender at low speed. Add the sugar gradually and continue beating until the mixture is light and fluffy. Add to the bowl, melted chocolate and pecans, stir for a minute. Whip the egg whites (first at low speed and then high speed) until a stable foam is generated but not too dry. Gradually, fold the chocolate mixture into the foam.

Pour the batter into the pan and bake for 40-35 minutes until a toothpick stuck in center of cake comes out coated with moist crumbs. Remove from oven, let cool, turn the cake on a serving plate and remove the paper.

Frosting

Melt 180 grams of chocolate and 120 grams of butter in a pot and pour the mixture over the cake and sides. Shake the cake so the icing coats evenly. Prepare an icing bag with a writing tip. Melt the white chocolate in microwave for twenty seconds. Pour it and and decorate the cake (if you draw concentric circles on the cake with white chocolate and then draw lines with a wooden skewer from the center out, you get the design of a pretty flower).