CHOCOLATE SOUFFLE' CAKE WITH PECANS AND BOURBON
By JoyceW-2
This cake should still be a bit soft in the center when it's removed from the oven.
- 8
Ingredients
- Whipped Cream:
- 3/4 cup pecan halves, divided
- 2 tablespoons flour
- 6 ounces bittersweet chocolate, coarsely chopped
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1/2 cup unsalted margarine, chilled but pliable, cut up
- 1 tablespoon bourbon or orange juice
- 1/2 teaspoon vanilla
- 4 eggs
- powdered sugar for sprinkling
- 1 cup heavy whipping cream
- 1 tablespoon sugar
Preparation
Step 1
Heat oven to 375° F. Spray 8 inch springform pan with cooking spray. Reserve 24 pecan halves for garnish; spread remaining pecans on baking sheet. Bake 4 to 6 minutes or until slightly darker in color, cool completely. Pulse toasted pecans and flour in food processor until pecans are finely ground.
Melt chocolate in large heatproof bowl set over saucepan fulled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove bowl from heat; stir until chocolate is melted and smooth. Stir in 3/4 cup sugar and salt.
Add margarine to warm chocolate mixture; beat at medium speed 1 minute or until margarine is melted. Beat in bourbon and vanilla. Add eggs one at a time, beating just until blended. Increase speed to medium-high; beat 2 to 3 minutes or until batter is light and fluffy (mixture should resemble thick chocolate whipped cream. At low speed, beat in ground pecan mixture just until blended. Spread batter in pan, top with pecan halves.
Bake 25 to 30 minutes or until toothpick inserted 1 1/2 inches from edge comes out clean. Place on wire rack; immediately slide thin knife around edge of cake to detach from sides of pan. Cool completely. (Cake will sink slightly but evenly.) Cover loosely, let stand overnight.
Sprinkle cake with powdered sugar before serving. Store at room temperature.
Beat cream and 1 tablespoon sugar in medium bowl at medium-high speed until soft peaks form. Serve with cake.