Chocolate Bourbon and Pecan Cake
This pretty flourless cake is coated with smooth shiny chocolate glaze and studded with pecans. It is flavored with more pecans and bourbon.
- Semi-sweet chocolate - 12 ounces, chopped
- Unsalted Butter - 8 ounces (2 sticks), cut into small pieces
- Eggs - 8, separated
- Sugar - 1-1/2 cups
- Bourbon - 1/2 cup
- Pecans - 1 pound, finely ground just before use
- Semi-sweet chocolate - 1 pound, chopped
- Vegetable Oil - 1/3 cup
- Pecan halves - 18 large
Preheat the oven to 300 F. Butter the bottom and sides of a 12-inch springform pan. Place buttered parchment paper on the bottom of the pan and dust bottom and sides with sugar. Melt the chocolate in the top of a double boiler over barely simmering water. Stir the butter into the chocolate, a few pieces at a time, until smooth. Set aside and keep warm. Beat the egg whites until foamy. Add half the sugar and continue beating until the egg whites are stiff. Set aside. Beat the remaining sugar and the egg yolks until they thicken and form a ribbon when drizzled back over the mixture. Mix in the melted chocolate and the bourbon. Alternately fold in the ground pecans and the egg whites. Pour the batter into the prepared springform pan and bake 1-1/2 to 1-3/4 hours, until the top is dry and springy. Remove and set aside to cool.
To make the glaze: Melt the chocolate in the top of a double boiler over barely simmering water. Stir in the oil.
To assemble: Remove the cake from the springform pan and place on a rack. Ladle glaze over the cake and spread to cover the top and sides. Garnish by placing the pecan halves around the top rim of the cake. Refrigerate for at least 30 minutes to allow the glaze to harden.
To serve: Warm a serrated knife in warm water and wipe clean and dry between each cut. Slice the cake into 12 pieces.