A dense, flourless-style chocolate-pecan cake under a glossy chocolate glaze — the freshest box of candy you'll ever eat.
Method
- 1
Preheat oven to 350°F. Grease and flour an 8-inch heart pan and line with parchment.
- 2
Melt the butter and chocolate together, blend in the water until smooth, then stir in the sugars. Cool 5 minutes, then blend in the egg yolks, rum, and the nut-flour mixture.
- 3
Whip the egg whites with 1 tsp sugar to soft peaks and fold into the chocolate mixture. Spoon into the pan and smooth evenly.
- 4
Bake 25 minutes, until soft but not liquid in the center (it firms as it cools). Cool 15 minutes, invert onto a rack, and peel off the paper. Serves 14.
- 5
For the glaze, melt the butter and both chocolates together over warm water until smooth and glossy. Pour over the cooled cake and spread with a long spatula; decorate with fresh raspberries if desired.
Shortcut: arrange store-bought chocolates in their paper cups on top of any single-layer frosted cake for the same effect.
