A chocolaty version of a rich French gâteau called, aptly, a financier, this cake shows how ground nuts, melted chocolate, butter, and beaten egg whites can result in a deceptively light texture. An elegant dessert, it needs nothing more than a dusting of confectioners' sugar to finish it off.

　　

Ingredients

2 ounces semisweet chocolate, chopped coarse

　　2 ounces unsweetened chocolate, chopped coarse

　　1 stick (1/2 cup) unsalted butter, cut into pieces

　　2 tablespoons bourbon or dark rum

　　1 1/2 cups pecans (about 6 ounces)

　　1 1/2 cups sugar

　　3/4 cup all-purpose flour

　　1 cup egg whites (from 7 to 8 large eggs)

　　1/4 teaspoon salt

　　confectioners' sugar for dusting

　　

Step 1

Preheat oven to 350°F. Oil or butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.

　　

Step 2

In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in bourbon or rum.

　　

Step 3

In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.

　　

Step 4

In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).

　　

Step 5

Pour batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.

　　

Step 6

Remove parchment or foil and transfer cake to a platter. Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Bring cake to room temperature before serving.

　　

Step 7

Just before serving, dust cake with confectioners' sugar.