Dark Chocolate Caramel Pecan Soufflé Cake Recipe

This darkish chocolate caramel pecan soufflé cake is so wealthy, moist, and scrumptious! It will take you 45 minutes to prepare dinner plus 45 minutes to prepare dinner. The better part concerning the preparation is the odor in your kitchen – you’ll really feel the cookies and grandma’s autumn aroma in your house! Try it:

For the cake:

  • 2 tablespoons of melted butter
  • 1 cup of powdered sugar plus a bit of extra (for sprinkling)
  • 1 cup unsalted butter
  • 16 ounces darkish chocolate, finely chopped
  • eight massive eggs, separated, at room temperature
  • 2 tablespoons of bourbon
  • A pinch of salt
  • 1 teaspoon vanilla extract
  • half of teaspoon of tartar

For the sauce:

  • Three tablespoons of water
  • 1 cup of granulated sugar
  • Pinch of tartar
  • 3/Four cup heavy cream
  • 1 cup pecan halves
  • A pinch of salt
  • 2 ½ tablespoons of bourbon


To make the cake:

  • Preheat oven to 180 ° C / fuel mark 4. Melt 2 tablespoons butter and brush 10 inches. Brush the springform pan, then the perimeters and backside with powdered sugar. Tap off extra.
  • In a microwaveable bowl, unfold darkish chocolate and butter. Heat within the microwave on excessive energy for 45 seconds to soften the combination (till easy). Next, switch to a big bowl. Leave apart.
  • In a mixing bowl with an electrical mixer, beat on medium egg yolks along with the salt. Gradually add half of cup of powdered sugar and blend all the things till thick and light-weight yellow (about 5 minutes). Add vanilla and bourbon. Gradually pour the egg combination into melted chocolate and butter.
  • In a chrome steel bowl, apply the tartar and egg white. Turn the electrical mixer on low and beat till it’s frothy. Then enhance the mixer velocity to excessive velocity and whisk till delicate peaks kind. Add the remaining half of cup powdered sugar, one tablespoon at a time, till stiff peaks kind.
  • Add about 1/Three of the egg white to the chocolate combination. Slowly fold the remaining egg white into the chocolate combination. Mix till all the things is blended.
  • Pour the batter into the ready pan. Place within the oven and bake for 25 to 30 minutes, or till the cake rises and is agency and puffy. The cake must be moist however not runny within the center. A toothpick within the center ought to come out with a number of moist crumbs.
  • Let cool on a wire rack for 20 minutes. The prime drops off a bit because it cools. Take out the perimeters of the bowl.

How to do the topping:

  • In a big, heavy saucepan, mix the water, sugar, and tartar. Cook, stirring incessantly, over medium warmth till the sugar has melted and discolored. Then increase the warmth too excessive and produce to a boil. Let the combination prepare dinner for Four to five minutes or till it turns a deep amber coloration. Just be very cautious – in order to not burn the combination.
  • Next, take away from warmth and add salt, cream, and pecans. Apply the pan over low warmth. Stir continually, prepare dinner for Three to Four minutes or till the caramel thickens. Next, take away from warmth and pour in bourbon.
  • Spoon heat topping over the dessert. Let cool utterly earlier than serving. Cut the cake into slices with a really sharp knife. Serve.


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