Chocolate Caramel Pecan Souffle Cake

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 16 oz Chocolate, bittersweet or semisweet
  • 1/2 tsp Cream of tartar
  • 1 pinch Cream of tartar
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 cup Superfine sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecan, halves

• Dairy

  • 2 tbsp Butter
  • 1 cup Butter, unsalted
  • 3/4 cup Heavy cream

• Beer, Wine & Liquor

  • 4 tbsp Bourbon

• Liquids

  • 3 tbsp Water

Found on bakeorbreak.com

Ingredients

• 2-3 tablespoons melted butter
• 1 cup unsalted butter
• 1 cup superfine sugar, plus extra for sprinkling
• 16 ounces bittersweet or semisweet chocolate, finely chopped
• 8 large eggs, separated, at room temperature
• 1/4 teaspoon salt
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar
• 3 tablespoons water
• pinch of cream of tartar
• 1 cup pecan halves
• 3/4 cup heavy cream
• 1/4 teaspoon salt
• 2 tablespoons bourbon

Directions

• To make the cake:
• Preheat oven to 350°. Brush a 10-inch springform pan with melted butter and coat the bottom and sides with superfine sugar. Tap out excess.
• Place chocolate and butter in a microwave-safe bowl. Heat in microwave for 90 seconds at half-power. If chocolate does not melt when stirred, heat in 30-second intervals until chocolate melts when stirred. Stir mixture until smooth. Transfer to a large mixing bowl. Set aside.
• Using an electric mixer on medium speed, beat egg yolks and salt until smooth. Gradually add 1/2 cup superfine sugar and beat until thick and pale yellow (4-6 minutes). Whisk in bourbon and vanilla. Gradually whisk egg mixture into melted chocolate and butter.
• Place egg whites and cream of tartar in a stainless steel bowl. Using an electric mixer on low speed, whisk until foamy. Increase mixer speed to high and beat until soft peaks form. Add remaining 1/2 cup superfine sugar, 1 tablespoon at a time, until stiff peaks form.
• Stir about 1/3 of egg whites into chocolate mixture. Carefully fold the remaining egg whites into chocolate mixture. Fold just until blended.
• Transfer batter to prepared pan. Bake 25-30 minutes, or until cake rises and is puffy and firm. The cake should be moist but not liquid in the center. A pick inserted into the center should come out with moist crumbs.
• Allow it to cool on a wire rack for 15 minutes. The top will fall some as it cools. Remove the sides of the pan.
• To make the topping:
• Combine sugar, water, and cream of tartar in a large, heavy saucepan. Cook over medium heat, stirring frequently, until sugar has dissolved and starts to change color. Increase heat to high. Boil mixture 4-5 minutes, or until it turns a deep amber color. Be careful not to burn the mixture.
• Remove pan from heat and stir in pecans, cream, and salt. Place pan over low heat. Cook, stirring constantly, 3-4 minutes, or until caramel thickens. Remove from heat. Stir in bourbon. Set aside and keep warm if not using immediately.
• Spoon warm topping over cake. Allow cake and topping to cool completely before serving. Use a very sharp knife to cut cake.