8 ounces bittersweet chocolate, cut into 1/4-inch pieces
1/2 cup granulated sugar
1/2 cup all-purpose flour (spoon flour into dry-measure cup and level off)
Pinch of salt
5 large eggs
3 tablespoons best-quality Bourbon
1/2 cup turbinado or dark brown sugar
4 1/2 ounces pecan pieces, lightly toasted, cooled, and coarsely ground
Whipped cream for serving
One 8-inch round 2-inch deep pan, buttered and lined with a disk of parchment
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Set a rack in the upper third of the oven and preheat to 350 degrees.
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Melt butter in a saucepan over medium heat, allowing it to sizzle and get really hot. Remove from heat, add chocolate and whisk smooth.
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Whisk the granulated sugar, flour, and salt together and add all the eggs and Bourbon. Whisk together smoothly.
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Stir the brown sugar into the butter and chocolate mixture and stir into the batter. Fold in the pecans.
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Pour the batter into the prepared pan and smooth the top. Bake the cake until set and a few moist crumbs adhere to a small knife inserted in the center of the cake, 45 to 55 minutes.
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Cool the cake on a rack and serve the cake at room temperature.
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Serve the cake with whipped cream or finish with the chocolate butter frosting below.
CHOCOLATE BUTTER FROSTING
Melt 4 ounces of premium semisweet chocolate and cool to room temperature. Use a small rubber spatula to beat in 3 ounces very soft unsalted butter. Spread on the cake and sprinkle with more chopped pecans.
