RECIPE FROM "SANDY'S
Chocolate Pecan Cake
(From Recipes Now Newsletter)
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
Chocolate Frosting Ingredients
1 pound semisweet chocolate
3/4 cup butter
1/2 cup shelled pecan halves
Directions for 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.
Directions for 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.
Serves 10 to 12