Ingredients:
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
Frosting:
1 pound semisweet chocolate
3/4 cup butter
1/2 cup shelled pecan halves
Whipped cream
Procedure:
Cake:
1. Preheat oven to 300 degrees.
2. Melt the chocolate and butter in a saucepan, stirring to blend.
4. Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler.
5. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon.
6. Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form.
7. Fold in the egg yolk mixture.
8. Fold in the melted chocolate and the pecans.
9. Spoon into a 10-inch springform pan.
10. Bake for 1-3/4 hours.
11. Let cool in the pan.
12. Remove the pan side.
Frosting:
1. Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth.
2. Let stand until thick enough to spread, stirring frequently.
3. Level the cake top, using a serrated knife.
4. Frost the cooled cake.
5. Decorate with pecan halves.
6. Serve topped with whipped cream.
Serves twelve people.
