Chocolate Bourbon Pecan Cake

Recipe Ingredients

		Filling
8 1/2		Semisweet chocolate squares - (1 oz ea)
1/2 cup	99g / 3.5oz	Butter
3		Eggs - separated
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	59ml	Bourbon
1/4 cup	15g / 0.5oz	Flour
1 1/2 cups	219g / 7.7oz	Chopped pecans
		Ganache
1 cup	237ml	Heavy cream
1 1/4 cups	137g / 4.8oz	Semisweet chocolate chips

Recipe Instructions

Preheat oven to 325 degrees.

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. 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.

This recipe yields 10 to 12 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A13) - from the TV FOOD NETWORK

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