- 2 ounces semisweet chocolate, chopped coarse
- 2 ounces unsweetened chocolate, chopped coarse
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 2 tablespoons bourbon or dark rum
- 1 1/2 cups pecans (about 6 ounces)
- 1 1/2 cups sugar
- 3/4 cup all-purpose flour
- 1 cup egg whites (from 7 to 8 large eggs)
- 1/4 teaspoon salt
- confectioners' sugar for dusting
- Preheat oven to 350°F. Oil or butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.
- In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in bourbon or rum.
- In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.
- In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).
- Pour batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.
- Remove parchment or foil and transfer cake to a platter. Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Bring cake to room temperature before serving.
- Just before serving, dust cake with confectioners' sugar.