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Ингредиенты
- 1/4 c. pecans (1-oz)
- 3 Tbsp. all purpose flour
- 3 ounce bittersweet or possibly semisweet chocolate minced fine
- 1/2 c. unsweetened Dutch Process cocoa pwdr
- 1 c. sugar
- 1/2 c. boiling water
- 2 x egg yolks
- 1 Tbsp. Bourbon
- 4 x egg whites at room temperature
- 1 tsp cream of tartar
- 2 tsp powdered sugar (to 3 tsps.)
- 8 x inch round spring form pan 2 1/2" deep
Инструкции
- Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray.
- In a clean dry food processor or possibly blender, pulverize pecans and flour till the mix resembles the texture of fine meal. Set aside.
- In a large mixing bowl, combine minced chocolate, cocoa, and 3/4 c. sugar. Add in boiling water and whisk till chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside.
- Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed till soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed till stiff but not dry. Whisk the flour and almonds into the chocolate mix. Fold about one quarter of the egg whites into the chocolate mix to lighten it. Mix in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary.
- Bake 30 to 35 min or possibly till toothpick or possibly wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cold in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or possibly in the refrigerator one day ahead or possibly frzn up to two months.
- 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. Release the spring and remove the pan sidesif the cake edges crack or possibly break, don't eat or possibly throw away the pcs! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pcs. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal!
- Prep Time: 30 min
- Cooking Time: 35 min
- NOTES :
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 535g | |
| Calories 1500 | |
| Calories from Fat 463 | 31% |
| Total Fat 55.33g | 69% |
| Saturated Fat 28.57g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 267mg | 11% |
| Potassium 1389mg | 40% |
| Total Carbs 256.9g | 69% |
| Dietary Fiber 16.1g | 54% |
| Sugars 207.47g | 138% |
| Protein 22.21g | 36% |
