120 g (4 squares) unsweetened chocolate, coarsely chopped

120 g (4 squares) semisweet chocolate, coarsely chopped

1 cup (250 ml) unsalted butter, softened

1 1/2 cups (375 ml) sugar

4 eggs, at room temperature

1 tablespoon (15 ml) vanilla extract

1 cup (250 ml) all-purpose flour

1/2 teaspoon (2.5 ml) baking powder

1 cup (250 ml) pecans, coarsely chopped (optional)

Preheat the oven to 160 °C (325 °F). Butter a 33 x 23-cm (13 x 9-inch) pan.

In a double boiler, melt the chocolate while stirring. Set aside.

In a bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until the mixture is light and creamy. While beating, add the melted chocolate and vanilla.

In another bowl, sift together the flour and baking powder. With a wooden spoon, stir the dry ingredients and pecans into the chocolate mixture.

Pour into the pan. Bake in the middle of the oven for about 25 minutes or until the edges of the cake are firm and crisp. Cool in the pan.

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