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Chocolate Bourbon Cake
12 ounces chocolate chips
1 cup butter, cut into pieces
8 eggs, separated
1 1/2 cups granulated sugar, divided
1/2 cup bourbon
1/2 pound pecans, finely chopped
16 ounces chocolate chips
1/3 cup vegetable oil
Grease 9-inch springform pan and sprinkle with sugar. Heat oven to 300 degrees F.
: Melt chocolate chips; add butter. Stir until butter is incorporated.
Beat egg whites until frothy, then add 3/4 cup of the sugar. Beat until stiff peaks form.
Beat yolks separately with remaining 3/4 cup sugar until thick. Mix chocolate into yolks and add bourbon. Fold in whites and add chopped pecans. Pour into prepared springform pan.
Bake for 1 1/4 to 1 3/4 hours.
Remove ring and trim top edges to flatten. Put a cardboard circle on top and invert on wire rack; cool.
Remove bottom of pan. Glaze and chill or allow to set up before serving.
: Melt chocolate chips with oil. Pour and spread over cake and allow to drip. Garnish top with a row of pecan halves around edge of cake.
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