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Cake-Chocolate Bourbon Pecan Cake

Source of Recipe

recipecircus-susan puckett


List of Ingredients













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.