30.8.15
Drunken Chocolate Pecan Cake [30-8-15]
Drunken Chocolate Pecan Cake
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
Labels:
cakes recipes
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