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2 cups butter
1 cup sugar
1 cup powdered sugar
1 dozen eggs, separated
4 oz unsweetened chocolate, melted
1 tsp vanilla
1 cup chopped pecans
1 dozen double lady fingers
4 dozen Italian macaroons, broken and soaked in 1/2 cup bourbon
1 1/2 cup heavy cream, whipped


Cream butter and sugars until light and fluffy. Beat egg yolks until light and blend into butter mixture. Beat in chocolate; add vanilla and pecans. Beat egg whites until stiff but not dry; fold into chocolate mixture. Line 10-inch springform pan around sides and bottom with split lady fingers. Alternate layers of soaked macaroons and chocolate mixture over lady fingers. Chill overnight. Remove sides of springform pan and cover top with whipped cream. If it is frozen, add whipped cream after defrosting.