INGREDIENTS

1. 1/4cuppecans
2. 3tablespoonsall-purpose flour
3. 3ouncessemisweet chocolateor bittersweet chocolate
4. 1/2cup unsweetenedDutch-processed cocoa powder
5. 1cupsugar
6. 1/2cupboiling water
7. 2egg yolks
8. 1tablespoonbourbonor whiskey
9. 4egg whites, room temperature
10. 1/4teaspooncream of tartar
11. 2-3teaspoonspowdered sugar

DIRECTIONS

1. Position oven rack in the bottom third of the oven and preheat oven to 375°F Spray or grease the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray. I used a regular round cake pan and it worked fine with a little flour sprinkled on top of the oil or butter, whichever you prefer to use.
2. In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal. Set aside.
3. Finely chop your 3 oz of chocolate.
4. In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar. Add boiling water; whisk until chocolate is melted. Whisk in egg yolks and bourbon. Set aside.
5. Combine egg whites with cream of tartar in a medium-size bowl. Beat at medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry. Whisk flour and pecans into chocolate mixture. Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites. Scrape batter into prepared pan.
6. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. It will sink like a soufflé, and the top crust may be broken. Cake may be stored at room temperature for one day before serving.
7. To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter. Release the spring; remove the pan sides. Leave cake on the bottom of the pan and transfer it to a serving dish. Sieve powdered sugar very lightly over the top. Serve & enjoy with those you love!

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