Adapted from Patricia Jinich, The New York Times, March 31, 2009
¼ cup plus 1 tablespoon unsalted butter
6 ounces dark chocolate, (54-60% cacao is good, I used Ghiradelli 60% Cacao chips)
1 cup pecans
6 large eggs
1 teaspoon real vanilla extract
1 cup granulated sugar
Pinch of salt
3 tablespoons brown sugar
Zest of 1 lime
¼ cup fresh lime juice (you’ll need 2 limes)
3 pints assorted berries, washed and, if you use strawberries hulled and quartered.
Preheat oven to 350
Line a 9-inch springform pan with parchment paper and grease with the 1 tablespoon butter.
Combine remaining butter in microwave proof bowl and nuke for thirty seconds, stir and nuke again until melted. (Or melt together over double boiler.) Let cool.
In bowl of a food processor chop pecans finely. Add eggs, vanilla, sugar, salt and the melted chocolate/butter mixture, processing until smooth.
Pour batter into prepared pan and bake until a cake tester/toothpick comes out clean, about 40-45 minutes. Do not over-bake. Remove to wire rack and let cool completely.
In a large bowl combine brown sugar, lime zest and juice. Add berries, toss mixture together gently and let macerate until ready to serve. Stir again just before serving.
Remove cake from springform pan, place on serving platter and top with berry mixture.
Yield: 8-10 slices