Drunken Chocolate Cake

(This will send you running to Confession)

What You Need:
12 ounces of semisweet chocolate
1 cup of unsalted butter
8 egg yolks
1/2 cup of bourbon or Kahlua
1 & 1/2 cups of sugar
8 egg whites
1 & 1/2 cups of whole shelled pecans, ground
For The Chocolate Frosting:
1 pound of semisweet chocolate
3/4 cup of butter
1/2 cup of shelled pecan halves
Garnish: whipped cream (fresh or store bought)

What to Do:
STEP 1) Prepare the cake: Preheat the oven to 300 degrees. Melt the chocolate and butter in a saucepan, stirring to blend.

STEP 2) Combine the egg yolks, bourbon or Kahlua and 3/4 cup of the sugar in the top of a double boiler. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon.

STEP 3) Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form. Fold in the egg yolk mixture. Fold in the melted chocolate and the pecans. Spoon the chocolate mixture into a 10 inch springform pan. Bake for about 1 hour. Check on the cake. Let cool in the pan. Remove the pan side.

Step 4) Prepare the frosting: Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth. Let stand until thick enough to spread, stirring frequently. Level the cake top, using a serrated knife. Frost the cooled cake. Decorate with pecan halves. Serve topped with whipped cream.

STEP 5) Enjoy!

http://www.examiner.com/x-2408-Hartford-Cooking-Examiner~y2009m8d23-Drunken-Chocolate-Pecan-Cake

[Kahlua was misspelled Kailua, so I know the person who typed this recipe is not a drinker and has not sat for hours staring at the label on the Kahlua bottle.
Neither have I.
Just sayin’.]