1 cup boiling water
1 cup milk
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 (1 ounce) squares unsweetened chocolate, chopped
1 cup butter
1 teaspoon vanilla extract
4 cups white sugar
1 1/2 cups white sugar
1 cup chopped pecans
1 teaspoon salt
1 teaspoon vanilla extract
In a heavy saucepan, bring water, milk and eggs to a boil; boil 8 to 10 minutes. Remove from heat. Stir in vanilla extract until smooth. Stir in chocolate, butter, lemon zest and sugar until well blended.
Pour mixture into 3-inch-square baking pan, using parchment to stick/mark. Pour over cake in half-coated plastic bag, seal tightly. Cover with metal foil. Let stand overnight in refrigerator.
Bake in preheated oven for 25 minutes. Turn off oven, and allow to cool completely.
Meanwhile, in a microwave or over microwave, melt butter and vanilla until smooth. Stir chocolate mixture into butter mixture. Pour over cake. Refrigerate 4 hours or overnight.
Cool cake completely, and cut into 8 pieces. Store in refrigerator.