EAThttp://ift.tt/2bWnqV3 http://ift.tt/2c4rRKO http://ift.tt/2bWnVyq http://ift.tt/2c4sjZe
Preheat the oven to 390°F. Mix the biscuits and butter in a food processor and spread the dough in the bottom of a baking tin. Melt the butter and chocolate together in a pot on a low temperature. Whip the eggs, sugar, and vanilla powder. Mix the chocolate into the egg mixture. Add the pecans. Pour the batter into the baking tin. Bake in the center of the oven for about 12–13 minutes. The cake should be sticky in the center. Take out the cake and let it cool. Let the cake rest and cool in room temperature for 4–5 hours or in the fridge for a couple of hours. To make the meringue, place the egg whites in a bowl. Heat the water and sugar until it reaches 230°F. Start whipping the egg whites. Pour the sugar into the egg white bowl very slowly when it has reached 250°F, whipping constantly. Whip the meringue until it has cooled down completely. Spread the meringue over the cake. Sear with a gas cooking torch. Chop and melt the chocolate. Drizzle chocolate over the cake and sprinkle with cacao nibs. Cut into pieces with a sharp knife. Heating the knife with the gas torch or with hot water (dry it with a towel before cutting) makes it easier to cut nice pieces.