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1
Preheat oven to 350F.
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2
Grease and line with parchment paper two 9-inch round baking pans.
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3
In a bowl set over a pan of simmering water, melt chocolate, butter and sugar, stirring until smooth.
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4
Remove from heat and let cool for 10 minutes.
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5
Sepasrate egg yolks from whites; reserve both.
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6
Add yolks, one at a time, to the chocolate mixture, whisking well after each addition.
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7
With an electric mixer, beat egg whites just until soft peaks form.
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8
Sift flour and salt over top and whisk in half of whites until combined.
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9
In a bowl, gently fold in remaining whites and finely chopped pecans.
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10
Pour batter into prepared pans and using a spatula, smooth tops.
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11
Bake in the center of the oven for about 30 minutes (the top will be set and a firm moist crumb will stick to tester when inserted.)
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12
Do not overtbake the cake or it wil be dry.
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13
Cool cake completely on rack.
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14
METHOD FOR GANACHE:.
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15
In a bowl set over a pan of simmering water, melt chocolate, stirring until smooth.
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16
In a saucepan, bring cream to a simmer; add espresso.
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17
Add cream mixture to chocolate.
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18
Sti in butter and Cointreau until smooth.
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19
Let cool to spreadable consistency.
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20
TO ASSEMBLE:.
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21
Place one cake on a cake plake.
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22
Spread a scant 1/4 cup of the ganache over the top and sprinkle with 1 cup of the pecans.
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23
Top with the second cake.
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24
Spread cooled ganache all over cake.
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25
Sprinkle top with remaining pecans.
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26
Serve with whipped cream and strawberries.
