Bittersweet Chocolate Pecan Bourbon Cake Recipe

Name: Bittersweet Chocolate Pecan Bourbon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces fine-quality bittersweet chocolate, chopped; 2 ounces unsweetened chocolate, chopped; 1 stick (1/2 cup) unsalted butter, softened; 3/4 cup sugar; 6 large eggs, separated; 1/4 cup bourbon; 1 tablespoon all-purpose flour; 1/2 cup pecans, toasted lightly, cooled, and chopped fine; 6 ounces fine-quality bittersweet chocolate, chopped; 1/2 cup heavy cream; 4 pecan halves; lightly sweetened whipped cream as an accompaniment

Servings: persons

6 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
6 large eggs, separated
1/4 cup bourbon
1 tablespoon all-purpose flour
1/2 cup pecans, toasted lightly, cooled, and chopped fine
6 ounces fine-quality bittersweet chocolate, chopped
1/2 cup heavy cream
4 pecan halves
lightly sweetened whipped cream as an accompaniment

1
Line the bottom of a buttered 8 1/2-inch springform pan with wax paper, butter the paper, and dust the pan with flour, shaking out the excess.
2
In a metal bowl set over a saucepan of barely simmering water melt the chocolates, stirring until the mixture is smooth, remove the bowl from the pan, and let the chocolate cool until it is room temperature.
3
In the bowl of an electric mixer cream together the butter and the sugar until the mixture is pale and fluffy, add the chocolate, and beat the mixture until it is combined well.
4
Beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the bourbon and the flour.
5
In a large bowl beat the egg whites with a pinch of salt until they just hold stiff peaks, stir one third of them into the chocolate mixture to lighten it, and fold in the remaining whites and the chopped pecans gently but thoroughly.
6
Turn the batter into the prepared pan and bake the cake in the middle of a preheated 350F.
7
oven for 35 to 40 minutes, or until a tester inserted 2 inches from the rim comes out clean.
8
(The center of the cake will remain moist.)
9
Transfer the cake to a rack and let it cool completely.
10
Remove the cake from the pan, invert it onto the rack, and remove the wax paper carefully.
11
The cake may be made 1 day in advance and kept wrapped in plastic wrap at room temperature.
12
Put the chocolate in a small bowl, in saucepan bring the cream to a boil, and pour it over the chocolate.
13
Stir the mixture until the chocolate is melted and the glaze is smooth.
14
Invert the cake onto rack set on wax paper, pour the glaze over it, smoothing the glaze over the top and side with a spatula, and arrange the pecan halves in the center of the cake.
15
Let the cake stand 2 hours, or until the glaze is set, and serve it with the whipped cream.

2005

kcal

Calories

161

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces fine-quality bittersweet chocolate, chopped, 2 ounces unsweetened chocolate, chopped, 1 stick (1/2 cup) unsalted butter, softened, 3/4 cup sugar, and more.

Yes, Bittersweet Chocolate Pecan Bourbon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bittersweet Chocolate Pecan Bourbon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions