2 tbsp. raisins
2 tbsp. golden raisins
1/4 c. calvados
10 oz. bittersweet or semi-sweet chocolate
3 tbsp. water
1/2 c. (1 stick) unsalted butter (cut into 8 pieces at room temperature)
3 eggs (separated and at room temperature)
2/3 c. sugar
2/3 c. pecans, ground
4 1/2 tbsp. cake flour
Pinch of salt
Pinch of cream of tartar
3 tbsp. powdered sugar
3 tbsp. butter (cut into 3 pieces and at room temperature)

Soak raisins in calvados for 1 hour. Butter a 9 inch round cake pan, and line bottom with parchment or waxed paper; butter paper. Melt 7 ounces of the chocolate with 3 tablespoons water in a double boiler over simmering water, stirring until smooth. Remove from water. Stir in 1/2 cup butter 1 piece at a time. Beat egg yolks with sugar in large bowl of electric mixer until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Fold in chocolate. Combine pecans and flour. Stir into batter. Blend in raisins and calvados. Beat egg whites until stiff, but not dry. Fold 1/3 of whites into batter to lighten. Fold this mixture back into remaining egg whites. Pour batter into pan. Bake at 375 degrees about 25 minutes, or until top of cake is firm to the touch. Cool 10 minutes. Invert onto rack and cool completely. Remove paper. Melt remaining 3 ounces chocolate in double boiler over barely simmering water. Stir in powdered sugar. Add remaining 3 tablespoons butter 1 piece at a time, blending until smooth. Spread on top and sides of cake. Let stand until glaze is set, about 30 minutes. Refrigerate until firm, then wrap in foil and refrigerate overnight. Let stand at room temperature 15 minutes before serving. This can be refrigerated up to 3 days, or frozen up to 2 months.