Chocolate Pecan Cake With Marble Glaze

-GLAZE-
8 oz Bittersweet or semisweet
-chocolate 250 g
1/2 c Whipping cream 125 mL
2 oz White chocolate 60 g

Preheat oven to 350F/180C. Butter a deep 9 inch/23 cm cake pan or
springform pan and line the bottom with a round of parchment paper.
Butter lightly again.

To make cake, chop bittersweet chocolate and cut up butter. Melt
together in a bowl over gently simmering water.

In large bowl, beat 1/2 cup/125 mL sugar with egg yolks until light.

Stir in warm chocolate/butter mixture. Mix in pecans and flour. In
separate bowl, beat egg whites with cream of tartar until mounds
begin to form. Slowly beat in remaining 1/4 cup/50mL sugar. Beat
until stiff but not dry.

Stir one-third of egg whites into chocolate base to lighten it. Fold
in remaining whites lightly. Spoon mixture gently into prepared pan.

Bake for 35 to 40 minutes, or until a toothpick inserted into the
center comes out moist but not runny.

Cool cake in pan. Cake will be puffy and then fall, but don’t worry.

For the glaze, chop bittersweet chocolate and place in a bowl over
simmering water with the cream. Heat until melted and smooth. Allow
to cool slightly. It should still be pourable.

When the cake is cool, gently push edges down so the top is flat.
Turn cake out onto a serving platter that has a slight lip and leaves
a 2 inch/5cm border around the cake. (The top of the cake has now
become the bottom.) Brush off any crumbs and pour glaze on top of
cake. Rotate cake slowly so glaze coats top and sides and excess runs
off cake onto platter.

Melt white chocolate over simmering water. Pipe chocolate through
paper cone or clean squeeze bottle into concentric circles over top
of cake. Pipe one or two circles around cake in glaze on platter.

With end of chopstick or dull knife, swirl white chocolate and glaze
into small circles. Serve at room temperature.