Chocolate Caramel Pecan Souffle Cake

Oh my goodness, this is such a delicious cake! The first time I made it, I didn’t catch the fact that you need a 10 inch springform pan. I have a 9 inch, so the first time I made it, it took way more than 30 minutes to bake, and it didn’t have the lightness a soufflé cake should have. Still yummy though. This time I caught the error and poured a small portion of the batter into a smaller round pan and baked it alongside the 9 inch springform. It was kind of nice to be able to give the smaller cake away!

Chocolate Caramel Pecan Souffle Cake

Ingredients :

For the cake:

2-3 tablespoons melted butter
1 cup unsalted butter
1 cup superfine sugar, plus extra for sprinkling
16 ounces bittersweet or semisweet chocolate, finely chopped
8 large eggs, separated, at room temperature
1/4 teaspoon salt
2 tablespoons bourbon
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar

For the sauce:

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