|per 100 g||Total Recipe|
|Gross weight||100 g||1595 g|
|Energy||1804 kJ / 432 kcal||28768 kJ / 6878 kcal|
|Sat. fat||18 g||272 g|
|Unsat. fat||11 g||164 g|
|Fibre||3 g||42 g|
|Salt||41 mg||652 mg|
200 gDark chocolate
200 gWhite caster sugar
80 gPecans nuts
50 gWhite Flour
25 gPowdered sugar
10 gBaking powder
1.6 kgTotal recipe weight
Heat the oven ( 180°C / 356°F)
Grease the two round tins with butter and coat the bottom with baking paper cut into a circle the size of the tin.
Heat the butter and the chocolate bain-marie in the mixing bowl on the sauce pan with a little water inside of the sauce pan.
Crush the pecan nuts and put away for a while.
Beat the egg whites with the powder sugar until completely stiff (when you can hold the egg whites upside down in the bowl they are done).
Beat the egg yolks with the caster sugar until the mixture is stiff.
Fold the flour and the baking powder through the egg yolk using the spatula, try to keep the air in the mixture.
Stir through the melted butter and chocolate and also fold through the egg yolks.
When almost mixed, fold through the beaten egg whites and crushed pecan nuts until completely absorbed.
Divide the batter into the two baking tins and place in the oven.
Bake for 20 minutes until cooked through.
Allow to cool down for 5 - 10 minutes, then remove from the tins on to a wired rack to cool down completely.
When the chocolate cake has cooled down prepare the ganache (see component recipe).
Sandwich the two cakes together with the still warm ganache and pour the rest over to coat all around the cake evenly.