Melted Chocolate Running from a Whisk
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Bittersweet Chocolate Pecan Bourbon Cake



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Chocolate, Cream, Cinnamon
Chocolate, Cream, Cinnamon
Art Print

Cabannes & Ryman
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Bittersweet Chocolate Pecan Bourbon Cake
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6 ounces fine-quality bittersweet
chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
6 large eggs, separated
1/4 cup bourbon
1 tablespoon flour
1/2 cup pecans, toasted lightly, chopped

6 ounces fine quality bittersweet
chocolate, chopped
1/2 cup heavy cream
4 pecan halves

Lightly sweetened whipped cream

Make the cake: Line the bottom of a buttered 8 1/2-inch springform
pan with wax paper, butter the paper, dust pan with flour, shaking out
the excess.
In metal bowl set over a saucepan of barely simmering water, melt
the chocolates, stirring until mixture is smooth. Remove bowl from
pan and let chocolate cool to room temperature.
In bowl of electric mixer cream together butter and sugar until mixture
is pale and fluffy. Add chocolate and beat mixture until it is combined
well. Beat in the egg yolks, 1 at a time, beating well after each addition
and beat in bourbon and flour.
In a large bowl beat egg whites with a pinch of salt until they just hold
stiff peaks. Stir one-third of them into the chocolate mixture to lighten it.
Then fold in the remaining whites and the pecans, gently but thoroughly.
Turn batter into prepared pan and bake cake 35 to 40 minutes at 350
degrees F. or until tester inserted 2 inches from rim comes out clean.
(Center of cake will remain moist.) Transfer cake to a rack and let it
cool completely. Remove cake from pan, invert it onto rack and re-
move the wax paper carefully. (May be made 1 day in advance and
kept wrapped in plastic wrap at room temperature.)

Make the glaze:
Put chocolate in small bowl. In a saucepan bring
cream to a boil and pour it over the chocolate. Stir mixture until the
chocolate is melted and glaze is smooth. Invert cake onto a rack set
on wax paper, pour the glaze over it, smoothing glaze over the top
and side with a spatula. Arrange pecan halves in center. Let cake
stand 2 hours, or until glaze is set. Serve it with whipped cream.

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