Chocolate pecan cake

Method

• 1
  Preheat oven to 170°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line base and side with non-stick baking paper.
• 2
  Place the pecans in the bowl of a food processor and process until finely chopped.
• 3
  Use an electric beater to beat eggs in a large bowl until fluffy. Gradually add sugar and beat until thick and pale. Pour in the oil and beat until just combined.
• 4
  Sift flour and cocoa over egg mixture. Add the husks and pecans. Use a metal spoon to gently fold until just combined.
• 5
  Pour into prepared pan. Bake in oven for 35 minutes or until surface is dry and cake springs back when touched. Set aside for 5 minutes. Turn onto a wire rack to cool. Dust with icing sugar to serve.