FOR THE CAKE:

• 1/4 cup plus 1 tablespoon unsalted butter or pareve margarine
• 6 ounces bittersweet chocolate
• 1 cup pecans
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 cup sugar
• Dash of salt

FOR THE GARNISH:

• 3 tablespoons grated piloncillo sugar or brown sugar
• Finely grated zest of 1 lime
• Juice of 2 limes (about 1/4 cup juice)
• 1 pint strawberries, washed, hulled and halved
• 1 pint blackberries, washed
• Lightly sweetened whipped cream, optional.

1. For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
2. Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
3. Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
4. For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.

Yield: 8 to 10 servings.

Pesach dairy vegetarian