Chocolate Bourbon-Pecan Cake

This may not be figure friendly, but after a couple slices, who cares :)

12 oz. semi-sweet morsels
1/2 lb. butter or margarine
8 eggs, separated
1-1/2 cups sugar, divided use
1/2 cup bourbon
2 cups pecans

    Heat oven to 300ºF.  Cover bottom of 10" 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 oz. semi-sweet chocolate morsels and butter.  Mix well and set aside.  Keep warm.  Put 8 egg whites into bowl and beat to stiff peaks, slowly adding 3/4 cup 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 bourbon.  Fold egg whites into mixture, add 1-1/2 cups finely-chopped pecans.  Mix thoroughly.  Pour mixture into butter and sugar frosted pan.  Bake 1-1/2 - 1-3/4 hours.  If top of cake is irregular, serve inverted.  Top with Chocolate Topping and garnish with 1/2 cup pecan halves.  Refrigerate leftovers  Makes 6-8 servings.