250 g unsalted butter

250g good quality dark chocolate

85g sifted dutch cocoa

200 g roasted pecans

6 eggs

1 1/2 cups of castor sugar

1/3 cup brandy

2 teaspoons vanilla extract

icing sugar
for dusting

raspberries


   

1. Preheat your oven to 180 deg C.

2. Spread the pecans onto a baking tray and roast until brown. you’re your eye on them as they are easy to burn. Set aside to cool.

3. Butter a 23 cm spring form cake tin and line the base with baking paper.

4. Melt the butter in a medium-sized saucepan over a low heat. Add the chocolate and whisk it until it’s melted too. Take the pan off the heat, then add the cocoa, stirring it in until the mixture is thick and smooth. Set aside to cool.

5. Whizz the pecans in a food processor, chopping them as finely as possible. Take care not to turn it into Pecan butter!

   
 
         

7. In a large bowl, whisk the eggs and sugar with a balloon whisk until they’re just blended together, add the warm chocolate mixture and whisk until it’s well combined. Mix in the brandy and vanilla. Finally, stir in the ground pecans.

8. Pour the batter into the prepared tin. Bake the cake for 40-45 minutes. The sides should be set but the middle 15cm or so of the cake should be a little wobbly.

9. Cool the cake completely in the tin. To serve dust with icing sugar, top with fresh raspberries and a refreshing tall glass of Inspiration Mojito.