Dark Chocolate Caramel Pecan Soufflé Cake

This dark chocolate caramel pecan soufflé cake is so rich, moist, and very delicious! You will need 45 minutes to prepare it plus 45 to cook. The best part while preparing it is the smell in your kitchen – you will feel the grandma’ cookies and autumn aroma in your home! Try it:

For the cake:

  • 2 tablespoons melted butter
  • 1 cup confectioner’s sugar, plus some extra (for sprinkling)
  • 1 cup unsalted butter
  • 16 ounces’ dark chocolate, finely chopped
  • 8 large eggs, separated, at room temperature
  • 2 tablespoons bourbon
  • A pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar

For the sauce:

  • 3 tablespoons water
  • 1 cup granulated sugar
  • pinch of cream of tartar
  • 3/4 cup heavy cream
  • 1 cup pecan halves
  • A pinch of salt
  • 2 ½ tablespoons bourbon



To make the cake:

  • Preheat oven to 350°F/180°C/Gas Mark 4. Melt 2 tablespoons butter and brush a 10-in. springform pan, then coats the sides and bottom with confectioner’s sugar. Tap out excess.
  • In a microwave-safe bowl, apply dark chocolate and butter. Heat in microwave for 45 seconds at high-power to melt the mixture (until smooth). Next, transfer to a large bowl. Leave aside.
  • In a mixing bowl, using an electric mixer on medium beat egg yolks along with the salt. Gradually add 1/2 cup confectioner’s sugar and mix until thick and pale yellow (around 5 minutes). Add in vanilla and bourbon. Gradually apply egg mixture into melted chocolate and butter.
  • In a stainless steel bowl, apply cream of tartar and egg whites. Turn on the electric mixer on low and beat until foamy. Then, increase mixer speed to high speed and whisk until soft peaks form. Place remaining 1/2 cup confectioner’s sugar, one tablespoon at a time, until stiff peaks form.
  • Add around 1/3 of egg whites into chocolate mixture. Slowly fold the remaining egg whites into chocolate mixture. Mix just until blended.
  • Spread batter into prepared pan. Place in the oven and bake 25 to 30 minutes, or just until cake rises and is firm and puffy. The cake needs to be moist but not liquid in the middle. A toothpick inserted into the middle should come out with a few moist crumbs.
  • Let cool on a wire rack for 20 minutes. The top will fall some as it cools. Take out the sides of the dish.

To make the topping:

  • In a large, heavy saucepan, combine water, sugar, and cream of tartar. Stirring frequently, cook over medium heat until sugar has melted and starts to change color. Then, increase heat to high and bring to boil. Leave the mixture to boil for 4 to 5 minutes, or just until it turns a deep amber color. Just be very careful – not to burn the mixture.
  • Next, remove from heat and add in salt, cream, and pecans. Apply pan over low heat. Stirring constantly, cook for 3 to 4 minutes, or just until caramel thickens. Next, remove from heat and pour in bourbon.
  • Spoon warm topping over the dessert. Allow cooling completely before serving. Using a very sharp knife, slice the cake. Serve.