cake
1 1/2 cups (3 sticks) butter, room temperature
2 cups sugar
8 eggs, seperated, room temperature
10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted, lukewarm
1 1/2 cups finely chopped pecans
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 1/3 cups unbleached all purpose flour, sifted (measured, then sifted)
Pinch of salt
Pinch of cream of tartar
buttercream
3/4 cup sugar
1/2 cup light corn syrup
4 jumbo egg yolks
1 1/2 cups (3 sticks) butter, cut into small pieces, room temperature
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted and cooled (but still pourable)
1/4 cup dark rum
glaze
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
2 tablespoons honey
3/4 teaspoon instant espresso powder or instant coffee powder
chocolate ribbons
7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1/2 cup light corn syrup, divided
7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), broken into pieces

Read More http://www.bonappetit.com/recipes/2010/12/spiced_c...