search saves

Chocolate Bourbon Pecan Cake - Paula Deen

Couldn't resist this one when I saw it! Chocolate, bourbon, pecans...WOW!

Ready In:
1hr 5mins
Serves:
Units:

ingredients

  • FILLING

  • 8 (1 1/16 ounce) semi-sweet chocolate baking squares
  • 12 cup butter
  • 3 eggs, separated
  • 12 cup sugar
  • 14 cup Bourbon
  • 14 cup flour
  • 1 12 cups chopped pecans
  • GANACHE

  • 1 cup heavy cream
  • 1 14 cups semi-sweet chocolate chips

directions

  • Preheat oven to 325ºF.
  • Grease and flour a 9-inch springform pan.
  • Melt the chocolate and butter in a small bowl over a double boiler.
  • Remove from heat, and set pot aside leaving the bowl on top of pot.
  • Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl.
  • Place bowl over slightly simmering water, and whisk until yolks reach 140ºF.
  • Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage.
  • Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture.
  • Mix flour with pecans and fold into chocolate mixture.
  • Using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture.
  • Pour batter into prepared pan and bake for 20 to 25 minutes.
  • Allow cake to cool in pan and then place in the freezer for at least 2 hours.
  • Once it's frozen, remove sides of springform pan.
  • Invert cake onto a wire rack and remove bottom of springform pan.
  • Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl.
  • Whisk until completely smooth.
  • Set wire rack with cake on top of sheetpan.
  • Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary.
  • Gently jiggle wire rack to help drain excess ganache.
  • Remove cake from wire rack with spatula and place on a serving plate.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Nana Lee
Contributor
@Nana Lee
Contributor
"Couldn't resist this one when I saw it! Chocolate, bourbon, pecans...WOW!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. LOTG4971
    I decided to make this recipe as part of a cake-a-thon, organized by the hosts of the Canadian Forum, in honor of Chef-I-Am, who lost her battle to cancer in mid-September. The ingredients caught my attention and the twists with the separate methods used for the yolks and whites piqued my interest. I'd never baked a cake like that before. The process went well, but I was a bit worried when the resulting cake turned out seemingly dense. It barely rose. A quick email to Nana Lee, who posted the recipe, reassured me that it was supposed to be more torte-like than cake-like. The taste was amazing: an unctious cross between a brownie and mousse cake. It's hard to describe. But this recipe is definitely a keeper! To: Chef-I-Am, In memoriam.
    Reply
  2. Nana Lee
    Couldn't resist this one when I saw it! Chocolate, bourbon, pecans...WOW!
Advertisement