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 soufflé 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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