Chocolate Pecan Cake
 (From Recipes Now Newsletter)

Cake Ingredients

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

Whipped cream


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