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1
Preheat oven to 350u00b0F. Grease and line a 9-inch round cake pan with parchment.
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2
For the Cake: Place chocolate, butter and salt in a heatproof bowl over a saucepan of simmering water. Stir 3-4 minutes, until melted. Set aside to cool 5 minutes.
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3
In a large, heatproof bowl, whisk eggs and sugar together until well combined. Place over a bowl of simmering water and continue whisking 3-4 minutes, until thick and pale.
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4
Fold melted chocolate mixture into egg mixture. Then fold in hazelnut meal, liquor, and baking powder.
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5
Pour mixture into pan. Bake 50-55 minutes, until cooked when tested with a skewer (when inserted in the center it should come out with a few moist crumbs).
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6
Cool completely in pan before transferring to a wire rack. Meanwhile, make ganache and candled pecans.
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7
For the Candied pecans: Line a baking sheet with parchment.
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8
Combine sugar and water in a saucepan. Stir over low heat, without boiling, until sugar dissolves. Increase heat to medium and bring to a boil. Simmer, without stirring, 6-8 minute, until just beginning to turn golden.
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9
Using tongs, dip each pecan in caramel. Transfer to tray, letting caramel drip and spread into irregular patterns. Allow to set at room temperature.
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10
For the Ganache: Heat cream in a heatproof bowl over a saucepan of simmering water until almost boiling. Remove from heat, add chocolate and stir until melted and smooth.
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11
Chill 20 minutes, or until of spreading consistency.
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12
Spread ganache over top and sides of cooled cake. Then decorate with candied pecans, as shown.
