Heather V.'s Note:
This is the most rich and delicious cake I have ever tasted. I think it needs something like a raspberry sauce drizzled over the top when it is served. Other fruits which go with dark chocolate might also work. Perhaps some fresh whipped cream? Depending on your tastes, I recommend something to compliment it's richness. This cake recipe was created by Alice Medrich exclusively for American Health magazine. Medrich, author of the award-winning Chocolate and the Art of Lowfat Desserts, doesn't use artificial sweetener or fake fats.
My Private Note
Units: US | Metric
- 1/4 cup pecans
- 3 tablespoons all-purpose flour
- 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate
- 1/2 cup unsweetened Dutch-processed cocoa powder
- 1 cup sugar
- 1/2 cup boiling water
- 2 egg yolks
- 1 tablespoon Bourbon or 1 tablespoon whiskey
- 4 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 2 -3 teaspoons powdered sugar
- 1Position oven rack in the bottom third of the oven and preheat oven to 375°F
- 2Spray or grease the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray.
- 3I used a regular round cake pan and it worked fine with a little flour sprinkled on top of the oil or butter, whichever you prefer to use.
- 4In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal.
- 5Set aside.
- 6Finely chop your 3 oz of chocolate.
- 7In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar.
- 8Add boiling water; whisk until chocolate is melted.
- 9Whisk in egg yolks and bourbon.
- 10Set aside.
- 11Combine egg whites with cream of tartar in a medium-size bowl.
- 12Beat at medium speed until soft peaks form.
- 13Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry.
- 14Whisk flour and pecans into chocolate mixture.
- 15Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites.
- 16Scrape batter into prepared pan.
- 17Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
- 18Cool in the pan on a wire rack.
- 19It will sink like a souffle, and the top crust may be broken.
- 20Cake may be stored at room temperature for one day before serving.
- 21To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter.
- 22Release the spring; remove the pan sides.
- 23Leave cake on the bottom of the pan and transfer it to a serving dish.
- 24Sieve powdered sugar very lightly over the top.
- 25Serve & enjoy with those you love!
Browse Our Top Dessert Recipes
Nutritional Facts for Chocolate Pecan Bourbon Cake (Low Fat!)
Serving Size: 1 (68 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 899.1
- Calories from Fat 353
- Total Fat 39.2 g
- Saturated Fat 17.8 g
- Cholesterol 188.8 mg
- Sodium 133.3 mg
- Total Carbohydrate 138.5 g
- Dietary Fiber 15.8 g
- Sugars 104.2 g
- Protein 21.7 g