Desserts:
Drunken
Chocolate Pecan Cake
from
Dining
by Design
Stylish
Recipes � Savory Settings
INGREDIENTS
FOR CHOCOLATE PECAN CAKE:
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
INGREDIENTS
FOR CHOCOLATE FROSTING:
1
pound semisweet chocolate
3/4
cup butter
1/2
cup shelled pecan halves
Whipped
cream
TO
PREPARE THE 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.
TO
PREPARE THE 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.
YIELD:
10 TO 12 servings
Copyright 1999 by The
Junior League of Pasadena, Inc. All rights reserved.
Visit The
Junior League of Pasadena web site to purchase copies of Dining
by Design and other fine cookbooks, or call their cookbook
hotline at (626) 796-0162.
The Junior League of Pasadena,
Inc., is an organization of women committed to promoting voluntarism, developing
the potential of women, and improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
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by Design will support the Junior League's indispensable
work within the community for those in need.
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