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    Chocolate Bourbon Pecan Cake


    Source of Recipe


    Recipe courtesy Paula Deen

    Recipe Introduction






    Recipe Summary
    Prep Time: 25 minutesCook Time: 40 minutes
    Yield: 10 to 12 servings

    List of Ingredients




    F



    Filling:
    8 1/2 (1-ounce) semisweet chocolate squares
    1/2 cup butter
    3 eggs, separated
    1/2 cup sugar
    1/4 cup bourbon
    1/4 cup flour
    1 1/2 cups chopped pecans
    Ganache:
    1 cup heavy cream
    1 1/4 cups semisweet chocolate chips

    Recipe



    Preheat oven to 325 degrees F.
    Grease and flour a 9-inch springform pan. Melt the chocolate and butter in
    a small bowl over a double boiler. Remove from heat, and set pot aside
    leaving the bowl on top of pot.
    Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl. Place bowl
    over slightly simmering water, and whisk until yolks reach 140 degrees F.
    Remove bowl from heat and beat egg and sugar mixture with an electric
    mixer to a ribbon stage. Add the Bourbon to the chocolate mixture, then
    fold the yolk and sugar mixture into the chocolate mixture. Mix flour with
    pecans and fold into chocolate mixture.
    Using an electric mixer, beat egg whites and 1/2 of the remaining sugar to
    form soft peaks, then fold into chocolate mixture. Pour batter into
    prepared pan and bake for 20 to 25 minutes. Allow cake to cool in pan and
    then place in the freezer for at least 2 hours. Once it's frozen, remove
    sides of springform pan. Invert cake onto a wire rack and remove bottom of
    springform pan.
    Prepare ganache by bringing heavy cream to a boil and pouring cream over
    chocolate chips in a bowl. Whisk until completely smooth. Set wire rack
    with cake on top of sheetpan. Pour warm lukewarm ganache over cake,
    coating cake completely, recoating if necessary. Gently jiggle wire rack
    to help drain excess ganache. Remove cake from wire rack with spatula and
    place on a serving plate.


 

 

 


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