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Ingredientes
- 1/2 c. Unsalted butter, room temperature (1 stick)
- 1 c. Sugar
- 6 lrg Egg yolks
- 1/2 tsp Vanilla extract
- 1/2 c. Cake flour
- 1 1/2 c. Pecans, toasted, finely minced
- 2 ounce Unsweetened chocolate, grated
- 8 lrg Egg whites
- 5 ounce Semisweet chocolate, minced
- 1 ounce Unsweetened chocolate, minced
- 1/2 c. Unsalted butter, (1 stick)
- 1 Tbsp. Light corn syrup
- 1 c. Chilled whipping cream
- 3 Tbsp. Sugar
- 1 1/2 Tbsp. Bourbon
- 12 x Pecan halves
Direcciones
- 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 till light. Add in 1/2 c. sugar; beat till fluffy. Add in yolks 1 at a time, beating after each addition. Fold in vanilla. Add in flour, mix just till blended. Fold in pecans and chocolate. Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl till soft peaks form.
- Gradually add in 1/2 c. sugar; beat till stiff but not dry. Fold whites into yolk mix in 3 additions.
- Transfer batter to pan. Bake till tester inserted into center comes out clean, about 55 min. Cold on rack 15 min. Run knife around sides of pan to loosen. Release pan sides. Cold.
- FOR GLAZE: Combine all ingredients in top of double boiler set over simmering water (don't allow pan to touch water). Stir till smooth.
- Cold till lukewarm but still pourable, about 45 min. Meanwhile, prepare filling.
- FOR FILLING: Combine cream, sugar and bourbon in medium bowl; beat till 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. Refrigeratetill glaze sets, about 30 min.
- Serves 12.
