Ingredients
CAKE:
5 oz unsweetened chocolate
10 oz unsalted butter
5 large eggs at room temperature
2 1/2 cups sugar
1 1/4 cups unsifted all purpose flour
2 tsp vanilla extract
2 Tbsp dark rum
1/4 tsp salt
2 cups diced pecans
ICING:
5 oz bittersweet chocolate
1 oz unsweetened chocolate
2 oz unsalted butter
1 Tbs corn syrup
20 pecan 1/2’s for garnish (or 3/4 cup finely chopped pecans)
Preparation
CAKE: Preheat oven to 350 F. Grease 9-inch round by by 2-inch deep cake tin with melted shortening. Line greased pan with parchment paper (bottom and side). Grease well the parchment paper. Melt the chocolate and butter over low heat and set aside to cool. Place eggs in large mixing bowl and whisk together with sugar until just blended. (Do not over-beat). Stir in flour, vanilla, rum, salt until flour is absorbed (do not over beat). Gently fold in pecans. Pour into prepared pan and bake for 60-70 minutes until the center is just firm. Cool in pan for 15 minutes, then turn upside down on rack to cool. ICING: When cake is completely cool combine chocolates, butter and corn syrup and melt slowly over low heat. Set aside for 20-30 minutes to thicken and then spread over top and sides of cake. Garnish with pecan halfs around top edge of cake or sprinkle finely chopped pecans over top of cake.
