-
1
Preheat oven to 350F.
-
2
Butter bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
-
3
Line pan bottom with parchment.
-
4
Using electric mixer, beat butter in medium bowl until light.
-
5
Add 1/2 cup sugar; beat until fluffy.
-
6
Add yolks 1 at a time, beating after each addition.
-
7
Mix in vanilla.
-
8
Add flour, mix just until blended.
-
9
Mix in pecans and chocolate.
-
10
Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until soft peaks form.
-
11
Gradually add 1/2 cup sugar; beat until stiff but not dry.
-
12
Fold whites into yolk mixture in 3 additions.
-
13
Transfer batter to pan.
-
14
Bake until tester inserted into center comes out clean, about 55 minutes.
-
15
Cool on rack 15 minutes.
-
16
Run knife around sides of pan to loosen.
-
17
Release pan sides.
-
18
Cool.
-
19
Combine all ingredients in top of double boiler set over simmering water (do not allow pan to touch water).
-
20
Stir until smooth.
-
21
Cool until lukewarm but still pourable, about 45 minutes.
-
22
Meanwhile, prepare filling.
-
23
Combine cream, sugar and bourbon in medium bowl; beat until stiff peaks form.
-
24
Using serrated knife, cut cake into 3 layers.
-
25
Place bottom layer on plate.
-
26
Spread half of cream filling over.
-
27
Top with second layer.
-
28
Spread remaining filling over.
-
29
Top with remaining layer, cut side down.
-
30
Slowly pour glaze over cake, allowing some to drip down sides of cake.
-
31
Garnish cake with pecan halves.
-
32
Chill until glaze sets, about 30 minutes.
