Rabu, 04 Februari 2015

Chocolate Caramel Pecan Souffle Cake




Oh my goodness, this is such a delicious cake! The first time I made it, I didn’t catch the fact that you need a 10 inch springform pan. I have a 9 inch, so the first time I made it, it took way more than 30 minutes to bake, and it didn’t have the lightness a soufflĂ© cake should have. Still yummy though. This time I caught the error and poured a small portion of the batter into a smaller round pan and baked it alongside the 9 inch springform. It was kind of nice to be able to give the smaller cake away!

Chocolate Caramel Pecan Souffle Cake

Ingredients :

    For the cake:
  •     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
    For the sauce:
  •     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


Direction Chocolate Caramel Pecan Souffle Cake Recipe : Click Here 

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Chocolate Caramel Pecan Souffle Cake
4/ 5
Oleh