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chocolate bourbon pecan cake paula deen



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  • Carbohydrates: 581.0
  • Fats: 68.0
  • Dietary Fiber: 141.0
  • Minerals: 4.0
  • Proteins: 12.0
  • Vitamins: 104.0
  • Water: 14.0


  1. Preheat oven to 325f
  2. Grease and flour a 9-inch springform pan
  3. Melt the chocolate and butter in a small bowl over a double boiler
  4. Remove from heat
  5. And set pot aside leaving the bowl on top of pot
  6. Whisk egg yolks and 1 / 2 of the sugar in a metal mixing bowl
  7. Place bowl over slightly simmering water
  8. And whisk until yolks reach 140f
  9. Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage
  10. Add the bourbon to the chocolate mixture
  11. Then fold the yolk and sugar mixture into the chocolate mixture
  12. Mix flour with pecans and fold into chocolate mixture
  13. Using an electric mixer
  14. Beat egg whites and the remaining sugar to form soft peaks
  15. Then fold into chocolate mixture
  16. Pour batter into prepared pan and bake for 20 to 25 minutes
  17. Allow cake to cool in pan and then place in the freezer for at least 2 hours
  18. "once its frozen
  19. Remove sides of springform pan"
  20. Invert cake onto a wire rack and remove bottom of springform pan
  21. Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl
  22. Whisk until completely smooth
  23. Set wire rack with cake on top of sheetpan
  24. Pour warm lukewarm ganache over cake
  25. Coating cake completely
  26. Recoating if necessary
  27. Gently jiggle wire rack to help drain excess ganache
  28. Remove cake from wire rack with spatula and place on a serving plate

Step 20

Total Time in Minute 65

Ingredients Count 9

cooking chocolate bourbon pecan cake    paula deen

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Semi-sweet chocolate baking squares







Heavy cream

Semi-sweet chocolate chips

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