1/4cupunsalted butter, plus 1 tablespoon for buttering the pan
6ouncesbittersweet chocolate
1cuppecans
6large eggs
1teaspoonvanilla extract
1cupsugar
Pinch of kosher or coarse sea salt
Confectioners' sugar, optional
Lightly sweetened whipped cream, optional
Berries, optional
To Prepare
Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment paper.
Bring about 2-inches of water to a simmer in the bottom half of a double boiler or in a medium saucepan. Place the top half of the double boiler, or a metal bowl or heatproof pan if not using a double boiler, over the simmering water and melt together the chocolate and the 1/4 cup butter. Set aside to cool.
Using a blender, chop the pecans finely. Add the eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour the batter into the buttered springform pan and bake until a toothpick inserted in center comes out moist but not wet, about 40 minutes.
Once it has cooled a little, run the tip of a knife around the pan and release the cake from the pan. Invert onto a plate, and then again, or serve directly onto plates if left on bottom part of springform pan. If desired, sprinkle with confectioners’ sugar and serve with whipped cream and berries.