Preheat the oven to 350°F (180°C). Line a 9 x 2-inch round cake pan with parchment or wax paper and grease.
Melt the butter and chocolate together in the top of a double boiler, or in a heatproof bowl set over hot water. Set aside to cool.
Sift the cocoa into a bowl. Add the sugar and eggs and stir until just combined. Pour in the melted chocolate mixture and brandy.
Fold in three-quarters of the pecans, then pour the batter in prepared pan.
Set the pan inside a large pan and pour 1 inch of hot water into the outer pan. Bake until the cake is firm to the touch, about 45 minutes. Let stand 15 minutes, then unmold and transfer to a cooling rack.
Wrap the cake in wax paper and refrigerate for at least 6 hours.
For The Glaze:
Combine the butter, chocolate, milk, and vanilla in the: top of a double boiler or in a heatproof bowl set over hot water. Until melted.
Place a piece of wax paper under the cake, then drizzle spoonfuls of glaze along the edge; it should drip down and coat the sides. Pour the remaining glaze on top of the cake.
Cover the sides of the cake with the remaining pecans, gently pressing them on with the palm of your hand.
Makes 10 servings.
Date: September 26, 2002