Chocolate Pecan Cake

Serves 10-12

2 oz semisweet chocolate, chopped coarse
2 oz unsweetened chocolate, chopped coarse
1/2 cup unsalted butter, cut into pieces
2 tbsp bourbon or dark rum
1 1/2 cups pecans (about 6 oz.)
1 1/2 cups sugar
3/4 cup all purpose flour
1 cup egg whites (from 7 to 8 large eggs)
1/4 tsp salt
Confectioners' sugar for dusting

Preheat oven to 350F. Oil or butter a 9- by 2-inch round cake pan or 9-inch springform pan and line bottom with round of parchment paper or foil.
In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt chocolates and butter, stirring until smooth. Remove top of double boiler or bowl 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 the 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 rubber 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 in 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 temp. before serving. Just before serving, dust cake with confectioners' sugar.

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