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Print this Recipe    Chocolate Bourbon

Chocolate Bourbon Cake

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.

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