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1
Preheat oven to 350F.
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2
Oil or butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.
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3
In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth.
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4
Remove top of double boiler or bowl from heat and stir in bourbon or rum.
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5
In a food processor pulse pecans with 3/4 cup sugar until finely ground.
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6
Transfer mixture to a bowl and stir in flour.
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7
In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape.
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8
Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks.
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9
Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).
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10
Pour batter into pan and smooth top.
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11
Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean.
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12
Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.
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13
Remove parchment or foil and transfer cake to a platter.
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14
Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month.
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15
Bring cake to room temperature before serving.
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16
Just before serving, dust cake with confectioners' sugar.
