Try this Bittersweet Chocolate Pecan Bourbon Cake recipe, or contribute your own.
Suggest a better descriptionMMMMM-----------------------FOR THE GLAZE---------------------------- 6 oz Fine-quality bittersweet -chocolate; chopped 1/2 c Heavy cream 4 Pecan halves Lightly sweetened whipped -cream as an ; accompaniment Make the cake: Line the bottom of a buttered 8 1/2-inch springform pan with wax paper, butter the paper, and dust the pan with flour, shaking out the excess. In a metal bowl set over a saucepan of barely simmering water melt the chocolates, stirring until the mixture is smooth, remove the bowl from the pan, and let the chocolate cool until it is room temperature. In the bowl of an electric mixer cream together the butter and the sugar until the mixture is pale and fluffy, add the chocolate, and beat the mixture until it is combined well. Beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the bourbon and the flour. In a large bowl beat the egg whites with a pinch of salt until they just hold stiff peaks, stir one third of them into the chocolate mixture to lighten it, and fold in the remaining whites and the chopped pecans gently but thoroughly. Turn the batter into the prepared pan and bake the cake in the middle of a preheated 350F. oven for 35 to 40 minutes, or until a tester inserted 2 inc hes from the rim comes out clean. (The center of the cake will remain moist.) Transfer the cake to a rack and let it cool completely. Remove the cake from the pan, invert it onto the rack, and remove the wax paper carefully. The cake may be made 1 day in advance and kept wrapped in plastic wrap at room temperature. Make the glaze: Put the chocolate in a small bowl, in saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth. Invert the cake onto rack set on wax paper, pour the glaze over it, smoothing the glaze over the top and side with a spatula, and arrange the pecan halves in the center of the cake. Let the cake stand 2 hours, or until the glaze is set, and serve it with the whipped cream. Gourmet June 1992
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Serving Size: 1 Serving (2238g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5129 | ||
Calories from Fat: 2060 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 228.9g | 305 % | |
Saturated Fat 94.4g | 472 % | |
Monounsaturated Fat 82.9g | ||
Polyunsanturated Fat 23g | ||
Cholesterol 6345mg | 1952 % | |
Sodium 2231.7mg | 77 % | |
Potassium 3107.8mg | 82 % | |
Total Carbohydrate 590g | 174 % | |
Dietary Fiber 19.4g | 78 % | |
Sugars, other 570.6g | ||
Protein 203.8g | 291 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5129
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