Chocolate Caramel Pecan Souffle Cake by bake or break
And here is my pin with comments: https://www.pinterest.com/pin/264727284318018499/ as usual, found in my Food - Sweet Tried and Tasted Recipes board.
I didn't take pictures of the whole process, nor did I take pictures of the final product, but just check out the link and you'll see the deliciousness there.
I omitted the bourbon and used walnuts instead of pecans, but neither affected the excellent outcome. It didn't look very pretty but the caramel on top helped cover some of that. One thing to note is that the caramel instructions in the recipe are completely wrong. Luckily I have a sister who is highly-skilled and professionally-trained in making caramel, so I called her to the rescue after my first failed attempt. Here is how you do it: (my changes are in bold and italics or crossed out text)
Combine sugar, water, and cream of tartar in a large, heavy saucepan. Cook over high heat, without stirring, until sugar has dissolved and starts to change color.Increase heat to high.Boil mixture 4-5 minutes, or until it turns a deep amber color. Be careful not to burn the mixture.
Remove pan from heat and stir in pecans, cream, and salt. Be very careful when you add the cream as it will steam and bubble up.Place pan over low heat. Cook, stirring constantly, 3-4 minutes, or until caramel thickens. Remove from heat.Stir in bourbon. Set aside and keep warm if not using immediately.
The cake was also very messy to cut, but it was so delicious that it didn't matter. I highly recommend this recipe!
Final result: (photo from bake or break)
Enjoy!
