Gateau Ganache

Cake:
6 egg whites(room temperature)
6 oz crushed pecans
1 1/2 cups sugar
1 1/2 tsp white vinegar
1 tsp vanilla

Beat egg whites until stiff peaks form and fold into crushed pecans with a metal spoon. Add sugar, vinegar and vanilla and fold. Grease and flour two round cake pans. Cut waxed paper to fit the bottoms of the pans, grease and flour them and place inside pans. Pour mixture in both pans and bake at 375ºF for 25-45 minutes (a lot depends on your oven and elevation...you must check it throughout cooking) until crusty. Invert onto wire racks to cool.
Peel off waxed paper.

Filling and Frosting:

1 pint whipping cream (cold)
6 oz. semi-sweet chocolate

Melt chocolate in the top part of a double boiler (or a pot sitting in boiling water). Beat whipping cream until stiff. Mix 1/4 of the whipping cream with 1/4 of the chocolate and spread on top of bottom layer for filling. Lay the top layer on top and ice the rest of the cake with the plain whipping cream. Swirl melted chocolate over entire cake and chill for a few hours.

Pam