Difficulty: Medium (2/5)
As an experienced baker, I've perfected this indulgent chocolate pecan cake. Start by melting the chocolate in a bain-marie with 2 tablespoons of water until smooth. Separate the 12 eggs, keeping whites chilled. Beat yolks with powdered sugar until pale and creamy. Incorporate the melted chocolate, then gently fold in sifted flour.
Lightly salt egg whites and whip to stiff peaks. Fold into chocolate batter delicately to retain air. Preheat oven to 180°C (thermostat 6). Chop pecans and mix into batter. Grease two springform pans of different sizes, divide batter, and bake 30 minutes. Cool completely on racks before unmolding.
For the glaze, melt chocolate in a saucepan, stir in cream until silky. Off heat, layer cooled cakes and spread glaze evenly with a spatula. Garnish with marzipan roses and colored sugar for a stunning finish.
