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Make the cake: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.
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In
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a metal bowl set over a saucepan of barely simmering water heat the chocolates, stirring till the mix is smooth, remove the bowl from the
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pan, and let the chocolate cold till it is room temperature.
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In the bowl
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of an electric mixer cream together the butter and the sugar till the mix is pale and fluffy, add in the chocolate, and beat the mix till it is combined well.
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Beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the bourbon and the flour.
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In a large bowl beat the egg whites with a healthy pinch of salt till they just hold stiff peaks, stir one third of them into the chocolate mix to lighten it, and mix in the remaining whites and the minced pecans gently but thoroughly.
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Turn the batter into the prepared pan and bake the cake in the middle of a preheated 350F.
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oven for 35 to 40 min, or possibly till a tester inserted 2 inc hes from the rim comes out clean.
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(The center of the cake will remain moist.)
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Transfer the cake to a rack and let it cold completely.
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Remove the cake from the pan, invert it onto the rack, and remove the wax paper carefully.
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The cake may be made 1 day in advance and kept wrapped in plastic wrap at room temperature.
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Make the glaze:Put the chocolate in a small bowl, in saucepan bring the cream to a boil, and pour it over the chocolate.
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Stir the mix till the chocolate is melted and the glaze is smooth.
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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.
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Let the cake stand 2 hrs, or possibly till the glaze is set, and serve it with the whipped cream.
