12 oz. semi-sweet morsels
1/2 lb. butter
8 eggs, separated
1 1/2 c. sugar
1/2 c. bourbon
2 c. pecans

Cover bottom of 10 inch springform pan with parchment or waxed paper. Butter sides and bottom of pan. Coat buttered sides and bottom with sprinkling of granulated sugar. Set aside.

Over double boiler melt 12 ounce semi-sweet chocolate morsels and 1/2 pound butter. Mix well and set aside. Keep warm.

Put 8 egg whites into bowl and beat to stiff peaks slowly adding 3/4 cup of sugar. Put 8 egg yolks in separate bowl and beat. Add 3/4 cup sugar slowly. Beat until mixed well. Add chocolate mixture to yolks and sugar. Add 1/2 cup bourbon.

Fold egg whites into mixture and add 1 1/2 cups finely chopped pecans. Mix thoroughly. Pour mixture into butter and sugar frosted pan. Bake at 300 degree oven for 1 1/2 to 1 3/4 hours. If top of cake is irregular, serve inverted. Top with Chocolate Topping and garnish with pecan halves. Refrigerate.