In a separate bowl, whisk together the pecans, flour, and sugar.

Cut the butter into pieces and add to the bowl.

Use your hands or a wooden spoon to rub the ingredients together until a streusel crumb forms.

Cover the bowl with plastic cling film and place in the refrigerator for 30 minutes.

Cut the nectarines in half, remove the pit and slice each half into crescents.

Chop the chocolate and melt in a double boiler. Remove from heat and let cool to room temperature.

Preheat the oven to 350 degrees Grease and flour a 9” cake pan. Set aside.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Cream together the butter and sugar.

Add the eggs one at a time making sure the first one is incorporated into the batter before adding the second.

Add the vanilla.

Beat the melted chocolate into the mixture.

Gradually add the dry ingredients until fully combined.

Transfer the batter to the pan, place in the oven and bake for 10 minutes.

Heat the jam and gently pour it over the top of the cake.

Evenly distribute the nectarine slices on top of the cake.

Add the pecan streusel on top.

Return the cake to the oven and bake for another 30 minutes.

Remove and let cool in the pan for 15 minutes before transferring to a wire rack

Let the cake cool completely. Transfer to a serving plate. Cut and serve.