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CHOCOLATE PECAN CAKE * (12 servings)
1 1/2 cups pecans
4 ounces unsalted butter
4 ounces semi sweet chocolate
3/4 cup sugar
6 egg yolks
3/4 cup bread crumbs
6 egg whites
Preheat the oven to 325º F.
Put the pecans on a baking sheet and bake them in the oven for 8 to 10 minutes or until they are fragrant and toasted. You don't need to stir them during baking. Let the nuts cool. Grind the pecans in a mini-chopper or food processor until fine.
Butter an 8-inch springform pan with about a tsp of the butter and dust with flour or some of the bread crumbs.
Melt the chocolate in a double-boiler over simmering water.
Remove from the heat and allow to cool.
Combine the butter, sugar and cool, melted chocolate in the bowl of a mixer and beat until the batter changes to a lighter color and becomes creamy, about 5 minutes. Scrape down the sides of the bowl once or twice while beating. Add the egg yolks, one at a time, continuing to beat. Lower the speed of the mixer and add the ground pecans and bread crumbs.
Beat the egg whites until they are soft but not stiff. Stir a third of the beaten whites into the batter, blending it thoroughly. Gently fold in the remaining whites, working quickly and carefully to incorporate all the whites without deflating the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a cake rack. Let the cake cool completely before adding the glaze.
CHOCOLATE GLAZE *
3 ounces semisweet chocolate
3 ounces unsalted butter, softened
1 ounce of milk chocolate at room temperature for garnish
Melt the chocolate in a double boiler over simmering water. Add the butter and stir until blended and smooth. Remove the glaze from the heat and allow it to cool and thicken to the consistency of a thick cream.
Brush the cake to remove any loose crumbs, and place both the cake and the cooling rack on a sheet pan to catch the chocolate glaze. Slowly pour a pool of chocolate glaze at the center of the cake. Working from the center out, use a long metal spatula to spread the glaze evenly over the top and sides of the cake. For a smoother look, glaze the cake a second time (optional). Scoop up the excess glaze from the sheet pan and reheat it in a small double boiler. Pour it through a sieve, if necessary to remove any cake crumbs, and cool it slightly to thicken a bit. Pour the glaze again at the center of the top and allow it to spread without using a spatula. With a vegetable peeler shave off some curls of the milk chocolate and sprinkle them on top of the cake. Allow the glaze to set for about 2 hours at room temperature or 20 minutes in the refrigerator.
BOURBON LIGHT WHIPPED CREAM
4 TBSP heavy cream
1 egg white
1 TBSP bourbon
1 TBSP superfine or confectioners' sugar
mint, for garnish
Whip the egg white until it holds its shape. Whip the cream in a separate bowl until it forms soft peaks and add the sugar and bourbon. Continue to whip the cream until it forms soft peaks again. Fold the cream into the egg white.
Assembly: Cut 4 pieces of the cake and put one piece on each of 4 dessert plates. Garnish with a dollop of bourbon light whipped cream and a sprig of mint.
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