Making this chocolate caramel pecan souffle takes some time and energy, but the deep bitter chocolate flavor, along with the sweetness of homemade caramel and the nuttiness of pecans makes all the effort worth it.
1cupsuperfine sugardivided, plus extra for coating pan
16ouncesbittersweet or semisweet chocolatechopped (I used bittersweet)
8eggsseparated, room temperature
1/4teaspoonsalt
2tablespoonsbourbon
1teaspoonvanilla
1/2teaspooncream of tartar
Caramel Ingredients
1cupsugar
3tablespoonswater
pinchcream of tartar
1cuppecan halves
3/4cupheavy cream
1/4teaspoonsalt
2tablespoonsbourbon
Instructions
Preheat the oven to 350 degrees.
Brush the melted butter generously over the entire inside of a 10-inch springform pan.
Pour about a tablespoon of superfine sugar into the coated pan and rotate it until the entire inside is coated with a thin layer of sugar (add a little more to the pan, as needed). Tap out any excess sugar and set the pan aside.
Add the cup of butter and chocolate to a large, microwave-safe mixing bowl, and microwave for 90 seconds at half power. Stir the mixture, and if it’s not yet melted, microwave at half power again, 30 seconds at a time and stirring after each time, until the mixture is smooth and everything is melted together. Set the chocolate aside.
In another mixing bowl, beat the egg yolks and salt on medium speed until the mixture is smooth. While continuing to beat the mixture, slowly add 1/2 cup of the superfine sugar, and continue to beat until the mixture turns a pale yellow color. This will take several minutes.
Beat in the bourbon and vanilla, and then hand stir the egg mixture into the melted chocolate.
In another mixing bowl, add the egg whites and the cream of tartar (it’s recommended to use a stainless steel bowl for this). Start with your mixer on low and beat until the egg whites are a bit foamy, then turn the speed up to high and beat until peaks begin to form. Add in the other 1/2 cup of superfine sugar, a little at a time, continuing to beat the mixture on high, and once it forms stiff peaks, you’re ready for the next step.
Stir about one-third of the whipped eggs into the chocolate mixture until all of the white disappears, and then gently fold the rest of the eggs into it, just mixing until all of the white is incorporated but being careful to keep the mixture as airy as you can.
Pour the batter to the springform pan. Bake for 25 to 30 minutes or until the cake puffs up, the top is firm, and a toothpick inserted in the center comes out with moist crumbs.
Let the souffle cool for at least 15 minutes before removing the sides of the pan. (Don’t worry if it falls a bit while it cools; that’s supposed to happen, and we’ll cover it all up with caramel soon.)
While the cake cools, make the caramel. In a heavy saucepan, add the sugar, water and cream of tartar and cook over medium heat, stirring often, until the sugar is fully dissolved.
Turn the heat up to high and let the mixture boil for several minutes, continuing to stir intermittently, until it turns a deep amber. Remove it from the heat as soon as it reaches that color so that it doesn’t burn.
Off the heat, stir in the pecans, cream and salt. (Mine fizzed up a bit when I did this. Just keep stirring.)
Put the pan back on low heat and stir continuously for about five minutes or until the caramel thickens. Stir in the bourbon, and continue to stir for a couple more minutes until the sauce thickens again. You’re looking for a gooey consistency like an ice cream topping.
Pour the caramel mixture evenly over the cake, and let the cake cool completely before serving. Store in an airtight container.