| 12 (1-ounce) squares semisweet baking chocolate |
| 1 (16-ounce) package pecan shortbread cookies |
| 1½ cup unsalted butter, softened |
| 1½ cup sugar |
| 12 large eggs |
| 1/3 cup bourbon whiskey |
| 1 tablespoon powdered sugar |
| Bourbon Cream Sauce: |
| 2 large eggs beaten |
| ¾ cup half-and-half |
| 2 tablespoons sugar |
| 2 tablespoons bourbon whiskey |
Grease a 9 inch springform pan line with parchement paper, and grease paper.
Microwave chocoalte squares in MEDIUM (50% power) in a glass bowl 2 minutes or until melted, stirring after 1 minute. Set aside.
Process cookies in a food processor until finely ground. Transfer to a large mixing bowl.
Process butter, sugar, and eggs in food processor until smooth, stopping once to scrape down sides. Add bourbon and melted chocoalte process until blended. Fold into ground cookie crumbs. Pour into prepared pan.
Bake at 350° for 1 hour. Torte will appear cracked and dry, but won't test done in the middle. Cool in pan on wire rack 30 minutes. Cover and chill 8 hours. Remove from pan sprinkle with powdered sugar. Serve with Bourbon Cream Sauce.
Bourbon Cream Sauce: Cook eggs, half-and-half, and sugar in saucpan over medium heat, whisking constantly, 5 minutes or until a candy thermometer reaches 160° and mixture thickens. Remove from heat stir in bourbon. Makes 1½ cups.
