Chocolate Pecan Bourbon Cake (Low Fat!)

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.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 2

• ¼ cup pecans
• 3 tablespoons all-purpose flour
• 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate
• ½ cup unsweetened Dutch-processed cocoa powder
• 1 cup sugar
• ½ cup boiling water
• 2 egg yolks
• 1 tablespoon Bourbon or 1 tablespoon whiskey
• 4 egg whites , room temperature
• ¼ teaspoon cream of tartar
• 2 -3 teaspoons powdered sugar

Directions:

1. Position oven rack in the bottom third of the oven and preheat oven to 375°F
2. Spray or grease the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray.
3. I 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.
4. In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal.
5. Set aside.
6. Finely chop your 3 oz of chocolate.
7. In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar.
8. Add boiling water; whisk until chocolate is melted.
9. Whisk in egg yolks and bourbon.
10. Set aside.
11. Combine egg whites with cream of tartar in a medium-size bowl.
12. Beat at medium speed until soft peaks form.
13. Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry.
14. Whisk flour and pecans into chocolate mixture.
15. Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites.
16. Scrape batter into prepared pan.
17. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
18. Cool in the pan on a wire rack.
19. It will sink like a souffle, and the top crust may be broken.
20. Cake may be stored at room temperature for one day before serving.
21. To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter.
22. Release the spring; remove the pan sides.
23. Leave cake on the bottom of the pan and transfer it to a serving dish.
24. Sieve powdered sugar very lightly over the top.
25. Serve & enjoy with those you love!

Reviews

[Meryl]

I made this cake a few times several years ago, and it's the ultimate lowfat almost-flourless chocolate cake. It's nice and deep chocolatey, and so creamy and luscious that it's hard to believe it's lowfat!

[MAMACITA SENORITA]

I made this cake for a dinner party I hosted and it didn't turn out as I expected - it was very bitter tasting. I followed the posted measurements and directions - just didn't like the end result. I have made other cakes similar to this is my bakery with excellent results so I am not sure what happened.