12 ounces chocolate chips
1 cup butter, cut into pieces
 8 eggs, separated
1 1/2 cups granulated sugar, divided
1/2 cup bourbon
1/2 pound pecans, finely chopped

Grease 9-inch springform pan and sprinkle with sugar. Preheat oven to 300 degrees F.

Melt chocolate chips; add butter. Stir until butter is incorporated.

Beat egg whites until frothy, then add 3/4 cup of the sugar. Beat until stiff peaks form.

Beat yolks separately with remaining 3/4 cup sugar until thick. Mix chocolate into yolks and add bourbon. Fold in whites and add chopped pecans. Pour into prepared springform pan. Bake for 1 1/4 to 1 3/4 hours.

Remove ring and trim top edges to flatten. Put a cardboard circle on top and invert on wire rack; cool.

Remove bottom of pan. Glaze and chill or allow to set up before serving.

Glaze
16 ounces chocolate chips
1/3 cup vegetable oil
Pecan halves

Melt chocolate chips with oil. Pour and spread over cake and allow to drip. Garnish top with a row of pecan halves around edge of cake.