A simple but delicious cake recipe:
This chocolate cake is served with sweetened whipped cream. Since it is quite rich, the pieces can be relatively small.
Heat the chocolate together with the butter as well as the whipped cream in a water bath until it melts. Stir the chocolate sauce until smooth. Next, set aside and cool for about ten minutes.
In the meantime, stir sugar cane syrup and bourbon with the egg yolks. gradually stir about 1/3 of the chocolate sauce into the egg yolk mixture, then whisk it into the remaining chocolate sauce. Set aside.
Whip the egg whites until stiff, adding the sugar in small portions. Fold the whites into the chocolate mixture until no white streaks remain. Stir in the pecans and pour the mixture into the shortbread-lined baking pan.
Bake the cake for forty-five to fifty minutes at 180 degrees. The filling will set, but a tiny bit of chocolate will always stick to a kitchen knife poked into it. When the cake cools, cracks mostly appear on the surface.
Omit the bourbon. Instead, add 1 tablespoon instant coffee to the melted chocolate mold and 1 teaspoon vanilla essence to the egg yolks.