Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 13 ounces | Semisweet chocolate |
| 2 ounces | Unsweet chocolate |
| 3 tablespoons | Flour |
| 2 cups | Pecans, finely ground |
| 2½ \N | Sticks butter |
| ¾ cup | Sugar |
| 7 \N | Egg yolks |
| 5 \N | Egg whites |
| \N pinch | Salt |
| 2 tablespoons | Butter, room temp |
| 1 tablespoon | + 1 tsp. rum or cognac |
| \N \N | Cocoa |
Butter 9x2 or 9x3 springform, dust lightly with breadcrumbs. Melt, cool slightly 4 oz semisweet chocolate & 2 oz unsweet chocolate. Mix 3 Tbls. flour & 2 cups pecans, finely ground. Cream 1½ sticks butter. Add, beat mod-high for 1-2' ¾ cup sugar. Add one at a time, beating well 5 egg yolks. Add chocolate on low, then nuts, gradually.
Beat to stiff but not dry 5 whites & a pinch of salt. Stir a bit into chocolate, then fold in rest in 3 or 4 batches. Level into pan by rotating rapidly. Bake 1 hr at 350. Cool 15', remove from pan & cool. Melt 3 oz semisweet chocolate. Whisk in 2 Tbls. butter (room temp), then 1 yolk & 1 tsp. rum or cognac. Drop in ten mounds on wax paper. Stand 30-60' until firm enough to handle. Coat hands with cocoa, roll into uneven ball, roll in cocoa Melt 6 oz semisweet chocolate & cream 1 stick butter. Beat in chocolate & 1 egg yolk & 1 Tbls. rum or cognac. Beat briefly at high until a bit ligher in color. Frost cake, arrange truffles on top.
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