halfbakedharvest3.7
Incredibly Gooey Collapsing Chocolate Bourbon Pecan Pie Custard Cake.
It's most definitely better than any old custard cake. For one, there is booze, two, there is chocolate and three, it oozes like mad. Need I say more?
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 12 min🔥 Cook: 18 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Grease an 8-inch (for a tall, fat cake) or 9 to 10 -inch (for a shorter thinner cake) spring form pan thoroughly. Line the bottom of the pan with parchment paper and then grease the paper.
2
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand held mixer in a large bowl, whisk the egg yolks, whole eggs and powdered sugar until just combined and frothy. Turn the mixer off completely while you warm the maple syrup.
egg yolks (at room temperature*)6whole eggs (at room temperature*)4powdered sugar2 tablespoons
3
Add the maple syrup and molasses to a small sauce pan and bring up to a bubble, reduce the heat and simmer for about ⏱️ 2 minutes. Remove from the heat and slowly pour in the bourbon.
molasses2 tablespoons
4
Turn your mixer to medium-high speed and while the mixer is running, slowly pour the hot maple bourbon mixture down the side of the bowl. Do not stop whisking the eggs during this time. Once all the maple bourbon mixture has been added, continue to whisk the mixture on high speed until the batter leaves ribbons behind the whisk, about ⏱️ 3-5 minutes. Once you see ribbons, turn the mixer off. Now grab the bowl and tap it against the counter a few times to remove any air bubbles.
5
Using a sifter, sift the cake flour over the batter. Add the vanilla bean seeds and then whisk on low speed until the flour is completely incorporated. I like to use a spatula and scrap the bottom of the bowl to be sure there is no flour down there. Stir in the chocolate chips and pecans.
vanilla bean (seeds scrapped*)1
6
Pour the batter into the prepared spring form pan. Use a spoon to make sure all the pecans and chocolate chips are even distributed throughout the cake.
7
Bake for ⏱️ 17-19 minutes. Go ⏱️ 17 minutes for a super gooey cake and 19 for a little stiffer cake. Every oven is different, but just be sure to remove the cake while the center is still giggly. If the cake does not giggle, it is already overcooked. You have to use your best judgment, but I found ⏱️ 18 minutes was perfect. Once the cake is done, let it cool in the pan for ⏱️ 20-30 minutes. The cake will fall as it cools, this is what you want to happen!
8
Slice and serve warm are at room temp.
Nutrition Facts
calories
325 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
3 g
sugar Content
22 g
sodium Content
43 mg
protein Content
8 g
cholesterol Content
228 mg
carbohydrate Content
33 g
saturated Fat Content
6 g
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