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8-inch round spring form pan, 2 1/2 inches deep
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Position oven rack in the bottom third of the oven and preheat to 375.
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Spray the bottom and sides of the pan very lightly with vegetable oil spray.
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In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal.
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Set aside.
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In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar.
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Add boiling water and whisk until chocolate is completely melted.
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Whisk in egg yolks and Bourbon.
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Set aside.
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Combine egg whites with cream of tartar in a medium mixing bowl.
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Beat on medium speed until soft peaks form.
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Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry.
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Whisk the flour and almonds into the chocolate mixture.
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Fold about one quarter of the egg whites into the chocolate mixture to lighten it.
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Fold in the remaining egg whites.
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Scrape batter into prepared pan; level the top if necessary.
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Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it.
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Cool in the pan, on a wire rack.
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Cake will sink like a souffle and the top crust may be broken and uneven.
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Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months.
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To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan.
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Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces!
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Leave the cake on the bottom of the springform and transfer it to a serving dish.
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Gently replace any broken crust pieces.
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Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal!
