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Name: Chocolate Pecan Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; stick); 1/2 c Cake flour; 1 c Sugar; 8 lg Egg whites; 1 1/2 c Pecans; toasted, finely; 1/2 c Unsalted butter; room; 2 oz Unsweetened chocolate;; 6 lg Egg yolks; 1/2 ts Vanilla extract; ; chopped

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INGREDIENTS

; stick)
1/2 c Cake flour
1 c Sugar
8 lg Egg whites
1 1/2 c Pecans; toasted, finely
1/2 c Unsalted butter; room
2 oz Unsweetened chocolate;
6 lg Egg yolks
1/2 ts Vanilla extract
; chopped

Servings

INSTRUCTIONS

MMMMM---------------------------GLAZE-------------------------------- 5 oz Semisweet chocolate; chopped 1 oz Unsweetened chocolate; -chopped 1/2 c Unsalted butter; (1 stick) 1 tb Light corn syrupMMMMM--------------------------FILLING------------------------------- 1 c Chilled whipping cream 3 tb Sugar 1 1/2 tb Bourbon 12 Pecan halves FOR CAKE: Preheat oven to 350F. Butter bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line pan bottom with parchment. Using electric mixer, beat butter in medium bowl until light. Add 1/2 cup sugar; beat until fluffy. Add yolks 1 at a time, beating after each addition. Mix in vanilla. Add flour, mix just until blended. Mix in pecans and chocolate. Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to pan. Bake until tester inserted into center comes out clean, about 55 minutes. Cool on rack 15 minutes. Run knife around sides of pan to loosen. Release pan sides. Cool. FOR GLAZE: Combine all ingredients in top of double boiler set over simmering water (do not allow pan to touch water). Stir until smooth. Cool until lukewarm but still pourable, about 45 minutes. Meanwhile, prepare filling. FOR FILLING: Combine cream, sugar and bourbon in medium bowl; beat until stiff peaks form. Using serrated knife, cut cake into 3 layers. Place bottom layer on plate. Spread half of cream filling over. Top with second layer. Spread remaining filling over. Top with remaining layer, cut side down. Slowly pour glaze over cake, allowing some to drip down sides of cake. Garnish cake with pecan halves. Chill until glaze sets, about 30 minutes. Serves 12. Bon Appetit June 1995 Per serving: 5663 Calories (kcal); 425g Total Fat; (64% calories from fat); 80g Protein; 447g Carbohydrate; 1772mg Cholesterol; 564mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 82 1/2 Fat; 23 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chocolate Pecan Layer Cake

; stick)
1/2 c Cake flour
1 c Sugar
8 lg Egg whites
1 1/2 c Pecans; toasted, finely
1/2 c Unsalted butter; room
2 oz Unsweetened chocolate;
6 lg Egg yolks
1/2 ts Vanilla extract
 ; chopped

MMMMM---------------------------GLAZE--------------------------------      5 oz Semisweet chocolate; chopped      1 oz Unsweetened chocolate;           -chopped    1/2 c  Unsalted butter; (1 stick)      1 tb Light corn syrupMMMMM--------------------------FILLING-------------------------------      1 c  Chilled whipping cream      3 tb Sugar  1 1/2 tb Bourbon     12    Pecan halves   FOR CAKE: Preheat oven to 350F. Butter bottom of 9-inch-diameter  springform pan with 2 3/4-inch-high sides. Line pan bottom with  parchment.    Using electric mixer, beat butter in medium bowl until light. Add 1/2  cup sugar; beat until fluffy. Add yolks 1 at a time, beating after  each addition. Mix in vanilla. Add flour, mix just until blended. Mix  in pecans and chocolate. Using electric mixer fitted with clean dry  beaters, beat egg whites in large bowl until soft peaks form.  Gradually add 1/2 cup sugar; beat until stiff but not dry. Fold  whites into yolk mixture in 3 additions.    Transfer batter to pan. Bake until tester inserted into center comes  out clean, about 55 minutes. Cool on rack 15 minutes. Run knife  around sides of pan to loosen. Release pan sides. Cool.    FOR GLAZE: Combine all ingredients in top of double boiler set over  simmering water (do not allow pan to touch water). Stir until smooth.  Cool until lukewarm but still pourable, about 45 minutes. Meanwhile,  prepare filling.    FOR FILLING: Combine cream, sugar and bourbon in medium bowl; beat  until stiff peaks form.    Using serrated knife, cut cake into 3 layers. Place bottom layer on  plate. Spread half of cream filling over. Top with second layer.  Spread remaining filling over. Top with remaining layer, cut side  down. Slowly pour glaze over cake, allowing some to drip down sides  of cake. Garnish cake with pecan halves. Chill until glaze sets,  about 30 minutes.    Serves 12.    Bon Appetit June 1995        Per serving: 5663 Calories (kcal); 425g Total Fat; (64% calories from  fat); 80g Protein; 447g Carbohydrate; 1772mg Cholesterol; 564mg  Sodium Food Exchanges: 6 1/2 Grain(Starch); 7 Lean Meat; 0 Vegetable;  0 Fruit; 82      1/2    Fat; 23 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (3298g)
Recipe Makes: 1 servings

Calories: 6830
Calories from Fat: 2256 (33%)

Amt Per Serving		% DV

	Total Fat 250.6g	334 %
	Saturated Fat 96.4g	482 %
	Monounsaturated Fat 105g
	Polyunsanturated Fat 36.1g
Cholesterol 10069.4mg		3098 %
Sodium 3039.7mg		105 %
Potassium 4206.1mg		111 %
Total Carbohydrate 845.1g		249 %
	Dietary Fiber 13.4g	53 %
	Sugars, other 831.7g
Protein 329g		470 %
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.

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Calories per serving: 6830

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