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1
Position oven rack in the bottom third of the oven and preheat oven to 375F
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2
Spray or grease the bottom and sides of an 8 x 2-1/2-in.
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3
springform pan lightly with vegetable oil spray.
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4
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.
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5
In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal.
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6
Set aside.
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7
Finely chop your 3 oz of chocolate.
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8
In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar.
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9
Add boiling water; whisk until chocolate is melted.
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10
Whisk in egg yolks and bourbon.
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11
Set aside.
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12
Combine egg whites with cream of tartar in a medium-size bowl.
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13
Beat at medium speed until soft peaks form.
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14
Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry.
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15
Whisk flour and pecans into chocolate mixture.
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16
Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites.
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17
Scrape batter into prepared pan.
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18
Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
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19
Cool in the pan on a wire rack.
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20
It will sink like a souffle, and the top crust may be broken.
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21
Cake may be stored at room temperature for one day before serving.
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22
To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter.
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23
Release the spring; remove the pan sides.
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24
Leave cake on the bottom of the pan and transfer it to a serving dish.
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25
Sieve powdered sugar very lightly over the top.
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26
Serve & enjoy with those you love!
