Chocolate Bourbon Pecan Pie Custard Cake Collapses Recipe
Everything will be okay. Excited, grateful, and amazed that things are getting closer. I find it odd. I sometimes forget to be grateful due to job and barn stress. Appreciation is good.
Ingredient
– 6 egg yolks at room temperature– 4 whole eggs at room temperature– 2 tablespoons powdered sugar– 6 tablespoons honey or pure maple syrup I like honey a little better– 2 tablespoons molasses– 2-4 tablespoons bourbon optional– 1 vanilla bean seeds scrapped– 9 tablespoons cake flour– 4-5 ounces dark or semi-sweet chocolate chopped– 1 1/4 cups whole pecan
Direction
1
Preheat oven to 350°F. Grease an 8-inch or 9–10-inch spring form pan for a tall, fat cake or a shorter, thinner cake. Place parchment paper on the pan bottom and oil it.
2
Whisk the egg yolks, whole eggs, and powdered sugar until just mixed and foamy in a stand mixer bowl with the whisk attachment or a large bowl with a hand mixer.
3
While heating maple syrup, turn off the mixer. Let the maple syrup and molasses bubble in a small sauce pan, then reduce the heat and simmer for 2 minutes.
4
Remove from heat and carefully add bourbon. Slowly pour the hot maple bourbon mixture down the bowl while the mixer is on medium-high speed. Continue whisking the eggs.
5
After adding all the maple bourbon mixture, whisk on high speed until ribbons form, roughly 3-5 minutes. Turn off mixer when ribbons appear. To remove air bubbles, tap the bowl on the counter several times.
6
Sprinkle cake flour over batter using a sifter. Whisk the vanilla bean seeds into the flour on low speed until well mixed. I scrape the bowl bottom with a spatula to remove any flour. Mix in chocolate chips and pecans.
7
Fill the spring form pan with batter. Use a spoon to evenly scatter pecans and chocolate chips throughout the cake. Bake 17-19 minutes.
8
A extremely mushy cake takes 17 minutes, a firmer one 19 minutes. Remove the cake while the centre is still giggly—every oven is different. If cake doesn't chuckle, it's overcooked.
9
Use your discretion, but 18 minutes worked for me. Allow the cake to cool in the pan for 20–30 minutes. You want the cake to fall as it cools! Slice and serve warm at room temp.
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