Valrhona Chocolate Cake With Pecans

For the Cake:
6 ounces semisweet Valrhona chocolate
2 tablespoons strong black coffee
3 tablespoons bourbon
2 tablespoons softened butter
Flour for dredging
3 eggs
1/2 cup granulated sugar
4 tablespoons unsalted butter
Pinch of salt
Pinch of cream of tartar
2/3cup flour

For the Glaze:
2 ounces semisweet Valrhona chocolate
2 tablespoons strong black coffee
1 tablespoon bourbon
1 cup toasted pecans, chopped

Combine chocolate, coffee and bourbon in a double boiler and melt the chocolate over medium heat without burning it. It should be smooth and shiny, not firm and granular. Cool to lukewarm.

Butter an eight-inch round cake pan with a removable bottom. Dredge it lightly with flour, knocking out the excess. Preheat the oven to 350 degrees.

Separate the eggs, putting the yolks in one mixing bowl and the whites in another. Gradually beat the sugar into the yolks until the mixture is smooth and lemon colored. Beat in the melted chocolate and then the butter.

Whisk the egg whites with salt and cream of tartar until they stand up in soft peaks. Stir a quarter of the egg whites into the chocolate mixture with a spatula. Sift in a fourth of the flour and gently fold it into the mixture. Repeat with the remaining egg whites and flour until they are all incorporated. Pour the batter into a cake pan and bake for 45 minutes or until a knife plunged into the center comes out clean. Cool on a rack and make the glaze.

Melt the remaining chocolate with the coffee and bourbon. Cool until the mixture is thick enough to spread over the cake, top and sides, with a knife. Sprinkle with pecans.