40 minutes plus 6 hours chilling time
6 hours 40 minutes
75g unsalted butter, plus extra for greasing
4 x 100g bars Lindt Excellence Dark Chocolate, broken into small pieces
284ml pot double cream
7 medium egg whites
2 x 100g bags Pecan Nuts, lightly toasted and roughly chopped
Line an 18cm springform cake tin with baking parchment and grease.
In a bowl set over a pan of hot water, melt the chocolate and butter. Allow to cool. Beat in the cream. Whisk the egg whites until stiff. Fold 3 tbsp into the chocolate mixture, then fold in the rest, followed by the nuts.
Pour into the tin. Chill for 6 hours (or overnight) before serving.