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From "Dining by Design: Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter

INGREDIENTS FOR CHOCOLATE PECAN CAKE:

  • 12 ounces semisweet chocolate
  • 1 cup unsalted butter
  • 8 egg yolks
  • 1/2 cup bourbon
  • 1-1/2 cups sugar
  • 8 egg whites
  • 1-1/2 cups whole shelled pecans, ground

INGREDIENTS FOR CHOCOLATE FROSTING:

  • 1 pound semisweet chocolate
  • 3/4 cup butter
  • 1/2 cup shelled pecan halves
  • Whipped cream

TO PREPARE THE CAKE:

Preheat oven to 300 degrees. Melt the chocolate and butter in a saucepan, stirring to blend.

Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon.

Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form. Fold in the egg yolk mixture. Fold in the melted chocolate and the pecans. Spoon into a 10-inch springform pan. Bake for 1-3/4 hours. Let cool in the pan. Remove the pan side.

TO PREPARE THE FROSTING:

Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth. Let stand until thick enough to spread, stirring frequently. Level the cake top, using a serrated knife. Frost the cooled cake. Decorate with pecan halves. Serve topped with whipped cream.SERVINGS: 10 - 12

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