Instructions: Butter 9x2 or 9x3 springform, dust lightly with breadcrumbs. Melt, cool slightly 4 oz semisweet chocolate and 2 oz unsweet chocolate.

Mix 3 T flour and 7 oz (2 c) pecans, finely ground.

Cream 1.5 sticks butter. Add, beat mod-high for 1-2 3/4 c sugar. Add one at a time, beating well 5 egg yolks. Add chocolate on low, then nuts, gradually.

Beat to stiff but not dry 5 whites and a pinch of salt. Stir a bit into chocolate, then fold in rest in 3 or 4 batches. Level into pan by rotating rapidly.

Bake 1 hr at 350. Cool 15, remove from pan and cool.

Melt 3 oz semisweet chocolate. Whisk in 2 T butter (room temp), then 1 yolk and 1 t rum or cognac.

Drop in ten mounds on wax paper. Stand 30-60 until firm enough to handle.

Coat hands with cocoa, roll into uneven ball, roll in cocoa

Melt 6 oz semisweet chocolate and cream 1 stick butter. Beat in chocolate and 1 egg yolk and 1 T rum or cognac. Beat briefly at high until a bit ligher in color.

Frost cake, arrange truffles on top.

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