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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