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1
Preheat oven to 325u00b0F.
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2
Grease and flour a 9-inch springform pan.
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3
Melt the chocolate and butter in a small bowl over a double boiler.
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4
Remove from heat, and set pot aside leaving the bowl on top of pot.
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5
Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl.
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6
Place bowl over slightly simmering water, and whisk until yolks reach 140u00b0F.
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7
Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage.
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8
Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture.
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9
Mix flour with pecans and fold into chocolate mixture.
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10
Using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture.
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11
Pour batter into prepared pan and bake for 20 to 25 minutes.
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12
Allow cake to cool in pan and then place in the freezer for at least 2 hours.
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13
Once it's frozen, remove sides of springform pan.
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14
Invert cake onto a wire rack and remove bottom of springform pan.
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15
Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl.
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16
Whisk until completely smooth.
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17
Set wire rack with cake on top of sheetpan.
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18
Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary.
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19
Gently jiggle wire rack to help drain excess ganache.
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20
Remove cake from wire rack with spatula and place on a serving plate.
