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
- 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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