1/4 cup + 1 tbsp unsalted butter
6 oz bittersweet chocolate (about 1 cup)
1 cup pecans
6 large eggs
1 tsp vanilla extract
1 cup sugar
Dash of salt
3 tbsp brown sugar
2 limes, juice + 1 zested lime
1 pint strawberries, hulled and cut in half
1 pint blackberries
Lightly sweetened whipped cream
Preheat oven to 350F. Line a 9 or 10” spring form pan with parchment paper and grease with butter.
Heat up water in a double boiler and add in the chocolate and butter and mix well until smooth. Let cool.
Using a blender, chop pecans finely, then add in the eggs, vanilla, sugar, salt and chocolate mix. Blend until smooth and pour into the pan. Bake until a toothpick inserted in the center comes out clean, about 40ish minutes, depending on size of pan. Cake will be moist in the middle but not liquid. Allow to cool completely.
Combine the brown sugar, lime zest, lime juice in a bowl, then add the strawberries and blackberries. Stir well and set aside. Once cake is cool, toss and add to cake and serve with whipped cream.