Fallen Chocolate Pecan Cake

Position oven rack in the bottom third of the oven and preheat to 375.
Spray the bottom and sides of the pan very lightly with vegetable oil
spray.

In a clean dry food processor or blender, pulverize pecans and flour until
the mixture resembles the texture of fine meal. Set aside.

In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup
sugar. Add boiling water and whisk until chocolate is completely melted.
Whisk in egg yolks and Bourbon. Set aside.

Combine egg whites with cream of tartar in a medium mixing bowl. Beat on
medium speed until soft peaks form. Gradually sprinkle in remaining sugar
and beat on high speed until stiff but not dry. Whisk the flour and almonds
into the chocolate mixture. Fold about one quarter of the egg whites into
the chocolate mixture to lighten it. Fold in the remaining egg whites.
Scrape batter into prepared pan; level the top if necessary.

Bake 3035 minutes or until toothpick or wooden skewer plunged into the
center comes out with a few moist crumbs clinging to it. Cool in the pan,
on a wire rack. Cake will sink like a souffle and the top crust may be
broken and uneven. Cooled cake may be covered and stored at room
temperature or in the refrigerator one day ahead or frozen up to two
months.

To unmold and serve: Detach the cake from the pan by sliding a small knife
around the sides of the cake, pressing close to the sides of the pan.
Release the spring and remove the pan sidesif the cake edges crack or
break, do not eat or discard the pieces! Leave the cake on the bottom of
the springform and transfer it to a serving dish. Gently replace any broken
crust pieces. Sieve powdered sugar very lightly over the top to highlight
the uneven surface and give the cake a rustic and appetizing appeal! Yield:
1012 servings

NUTRITIONAL DATA PER SERVING 179 calories; 6.4 grams fat; 29 percent
calories from fat; 4.2 grams protein; 30.2 grams carbohydrates; 42.4 Mg
cholesterol.