Recipe#4010

Title: Chocolate Bourbon

From: daffodil@innercite.com (jo ann) 
 Newsgroups: rec.food.baking 
 Subject: Chocolate Bourbon Cake 
 Date: Mon, 21 Oct 1996 13:41:25 -0800 
 Message-ID: daffodil-ya023180002110961341250001@news.innercite.com 

2 cups butter
 1 cup sugar
 1 cup powdered sugar
 1 dozen eggs, seperated
 4 oz unsweetened chocolate, melted
 1 tsp vanilla
 1 cup chopped pecans
 1 dozen double ladyfingers
 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
 ladyfingers.  Alternate layers of soaked cacaroons and chocolate
 mixture over ladyfingers.
 Chill overnight.  Remove sides of springform pan and cover top with
 whipped cream.  If it is frozen, add whipped cream after defrosting.