Chocolate-Bourbon-Pecan Cake
Author: Nicole
Ingredients
For the cake
  • Dusting of cocoa for pan
  • 6 ounces fine-quality bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 stick (1/2 cup) unsalted butter, softened
  • ¾ cup sugar
  • 6 large eggs, separated
  • ¼ cup bourbon
  • 1 tablespoon all-purpose flour or gluten-free flour
  • 1 tablespoon coarse sea salt
  • ½ cup pecans, toasted lightly, cooled, and chopped fine
For the glaze
  • 6 ounces fine-quality bittersweet chocolate, chopped
  • ½ cup heavy cream
  • 1 tablespoon bourbon
  • 8 pecan halves
Instructions
  1. Make the cake:
  2. Preheat oven to 350°F. Line the bottom of a buttered 9-inch springform pan with wax paper, butter (or spray with oil) the paper, and dust the pan with cocoa, shaking out the excess.
  3. In a metal bowl set over a saucepan of barely simmering water melt chocolates, stirring until the mixture is smooth, remove the bowl from the pan, and let chocolate cool until it is room temperature.
  4. In bowl of a stand mixer cream together butter and sugar until the mixture is pale and fluffy, add melted chocolate and beat the mixture until it is combined well.
  5. Beat in the egg yolks, 1 at a time, beating well after each addition.
  6. Beat in bourbon, flour and sea salt.
  7. In a separate large bowl beat the egg whites with a pinch of salt until they just hold stiff peaks, stir one third of them into chocolate mixture to lighten it and fold in remaining whites and chopped pecans gently but thoroughly. It may look lumpy – that’s okay.
  8. Turn batter into the prepared pan and bake cake for 35 to 40 minutes, or until a tester inserted 2 inches from rim comes out clean. (The center of cake will remain moist.)
  9. Transfer cake to a rack and let it cool completely. Remove cake from the pan, invert it onto the rack and remove the wax paper carefully. Invert onto a plate before glazing.
  10. The cake may be made 1 day in advance and kept wrapped in plastic wrap at room temperature.
  11. Make the glaze:
  12. Put chocolate in a small bowl.
  13. In saucepan bring cream to a boil, and pour it over chocolate. Add bourbon.
  14. Stir the mixture until chocolate is melted and the glaze is smooth.
  15. Pour glaze all over cake, smoothing glaze over top and side with a spatula.
  16. Arrange pecan halves in the center of the cake.
  17. Let cake stand 2 hours or until the glaze is set.
  18. Serve at room temperature.
Notes
* If you want to make this truly gluten-free use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour and rum in place of bourbon.
* This isn't a cake for kids as you can definitely taste the alcohol.
Recipe by Riegl Palate at https://www.rieglpalate.com/chocolate-bourbon-pecan-cake/