Chocolate cake with brown sugar and caramelized white chocolate ganache

This chocolate cake with brown sugar and caramelized white chocolate ganache on top is so good! Try it!

Chocolate cake with brown sugar and caramelized white chocolate ganache
10-12 servings

Chocolate cake:
200 g butter
200 g good quality dark chocolate
200 g brown sugar
5 eggs, whisked gently together by hand
1 pinch of salt
1 tbsp plain flour

Caramelized white chocolate ganache:
150 g caramelized chocolate (like Dulcey from Valrhona or Amber from Summerbird)
75 ml heavy cream

Fresh figs
Pecans

Chocolate cake:
Melt the butter in a saucepan and add the chocolate straight away. Stir until the chocolate has melted completely. Remove from the heat and stir in the brown sugar. Cool slightly down and then add the eggs gradually. Finally fold in salt and flour. Pour the cake batter into a loaf pan lined with parchment paper. Bake the cake in the oven at 180 degrees celsius for 40-45 minutes. Cool down and store in the refrigerator until serving. Bake at least 6 hours in advance and preferably the day before.

Caramelized white chocolate ganache:
Finely chop the chocolate and put it into a bowl. Heat the cream to just below boiling point in a small pan. Pour the hot cream onto the chocolate. Let is sit for two minutes and then stir using the same circular motion from the centre and out until the chocolate and cream unite in a beautiful ganache. For a silky-smooth finish you can use a hand blender at the end. Let the ganache rest in the refrigerator a while and then spread it on the cake. Decorate with figs and pecans.