Chocolate Bourbon Pecan Cake - Paula Deen

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 8 (1 1/16 ounce) semi-sweet chocolate baking 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
• 1 cup heavy cream
• 1 1/4 cups semi-sweet chocolate chips

Recipe

• 1 preheat oven to 325ºf.
• 2 grease and flour a 9-inch springform pan.
• 3 melt the chocolate and butter in a small bowl over a double boiler.
• 4 remove from heat, and set pot aside leaving the bowl on top of pot.
• 5 whisk egg yolks and 1/2 of the sugar in a metal mixing bowl.
• 6 place bowl over slightly simmering water, and whisk until yolks reach 140ºf.
• 7 remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage.
• 8 add the bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture.
• 9 mix flour with pecans and fold into chocolate mixture.
• 10 using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture.
• 11 pour batter into prepared pan and bake for 20 to 25 minutes.
• 12 allow cake to cool in pan and then place in the freezer for at least 2 hours.
• 13 once it's frozen, remove sides of springform pan.
• 14 invert cake onto a wire rack and remove bottom of springform pan.
• 15 prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl.
• 16 whisk until completely smooth.
• 17 set wire rack with cake on top of sheetpan.
• 18 pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary.
• 19 gently jiggle wire rack to help drain excess ganache.
• 20 remove cake from wire rack with spatula and place on a serving plate.