Chocolate Rum cake

Ingredients:
1 bar of chocolate, chopped coarse
1 stick (1/2 cup) unsalted butter, cut into pieces
2 tablespoons bourbon or dark rum
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups sugar
3/4 cup all-purpose flour
1 cup egg whites (from 7 to 8 large eggs)
1/4 teaspoon salt
confectioners' sugar for dusting

Preheat oven to 350°F. Butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.

In a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove bowl from heat 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 flour.

In another bowl with an electric mixer or hand mixer beat whites with salt at medium speed. 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 spatula until well blended and fold in chocolate mixture.
Pour batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a fork inserted into 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. For a fancier look, dust cake with confectioners' sugar.