Pre-heat oven to 180C.
Coarsely chop the chocolate for 5 seconds on speed 8. Set aside.
Coarsely chop the pecans for 3 seconds on speed 7. Set aside in same bowl as chocolate.
Wipe out bowl with paper towel and insert Butterfly. Whip the egg whites and sugar for approximately 2.5 - 3 minutes on speed 4 until fluffy.
Add the pecans & chocolate and mix for 30 seconds on speed 3 with the aid of the spatula through the lid to help incorporate.
Pour into a greased and lined spring form tin (23cm) and bake for 40-45min.
Top with Chocolate Ganache and decorate with whipped cream & the reserved whole pecans. Serve with whipped cream, ice cream or vanilla custard.
For a dairy free cake use dairy free chocolate. You can then melt dairy free chocolate and spread that over the top or the cake to decorate, or dust with Icing Sugar.