Chocolate Hazelnut Cake With Candied Pecans - cooking recipe

Ingredients

None None For the Cake
14 oz quality dark chocolate, chopped
7 tbsp butter, cubes
1/2 tsp sea salt
7 large eggs
1 1/3 cups brown sugar (unpacked)
4 cups ground hazelnuts
1 tbsp amaretto, whiskey, or Galliano
1 tsp baking powder
None None For the Candied Pecans
1 cup plus 2 tbsp sugar
1/4 cup water
3/4 cup pecan halves
None None For the Chocolate Ganache
1/3 cup heavy cream
10 1/2 oz dark chocolate, roughly chopped

Preparation

Preheat oven to 350\u00b0F. Grease and line a 9-inch round cake pan with parchment.
For the Cake: Place chocolate, butter and salt in a heatproof bowl over a saucepan of simmering water. Stir 3-4 minutes, until melted. Set aside to cool 5 minutes.
In a large, heatproof bowl, whisk eggs and sugar together until well combined. Place over a bowl of simmering water and continue whisking 3-4 minutes, until thick and pale.
Fold melted chocolate mixture into egg mixture. Then fold in hazelnut meal, liquor, and baking powder.
Pour mixture into pan. Bake 50-55 minutes, until cooked when tested with a skewer (when inserted in the center it should come out with a few moist crumbs).
Cool completely in pan before transferring to a wire rack. Meanwhile, make ganache and candled pecans.
For the Candied pecans: Line a baking sheet with parchment.
Combine sugar and water in a saucepan. Stir over low heat, without boiling, until sugar dissolves. Increase heat to medium and bring to a boil. Simmer, without stirring, 6-8 minute, until just beginning to turn golden.
Using tongs, dip each pecan in caramel. Transfer to tray, letting caramel drip and spread into irregular patterns. Allow to set at room temperature.
For the Ganache: Heat cream in a heatproof bowl over a saucepan of simmering water until almost boiling. Remove from heat, add chocolate and stir until melted and smooth.
Chill 20 minutes, or until of spreading consistency.
Spread ganache over top and sides of cooled cake. Then decorate with candied pecans, as shown.