My husband always offers up my baking for ANY event. I think it’s for purely selfish reasons. Perhaps he thinks he will get to take home the leftovers…
We were invited to a dinner party recently, so just days before he begged me to make something yummy. I always make it seem like it’s a big deal, but secretly excited to try a new recipe. The ultimate grown up gooey, boozy cake with pecans and maple caramel sauce…the perfect dessert.
Usually I make dessert for 10-15 people, and this means multiple desserts or cupcakes for the kids. Since this dessert was for 4 adults, I was able to get creative and bonus….leftovers!! My husband would surely appreciate this one.
I altered this recipe slightly from the original, mostly with the baking time. I also made it more decadent by drizzling it with warm maple caramel sauce. Don’t let the bourbon scare you…it is just the right amount without over powering the cake.
This sweet, gooey, boozy, warm cake, can also be served with vanilla ice-cream. It even gets better the second and third day, if you are lucky enough to have it for that long. Enjoy!
Bourbon Chocolate Pecan Custard Cake with Warm Maple Caramel Sauce
adapted from – halfbakedharvest.com
prep time: 20 MINUTES cook time: 30 MINUTES total time: 50 MINUTES
6 egg yolks, at room temperature
4 whole eggs, at room temperature
2 tablespoons powdered sugar
6 tablespoons maple syrup
2 tablespoons molasses
4 tablespoons bourbon
1 vanilla bean, seeds scrapped
9 tablespoons cake flour
4-5 ounces dark or semi-sweet chocolate, chopped
1 1/4 cups roughly chopped pecans
yields: 1 (8-INCH) CAKE
Preheat oven to 350 degrees. Grease and line with parchment paper an 8-inch springform pan.
Using a stand mixer fitted with the whisk attachment, whisk the egg yolks, whole eggs and powdered sugar until just combined and frothy.
In a small sauce pan, add the room temperature maple syrup and molasses over high heat and bring to a boil. Reduce the heat and simmer for about 3 minutes.
Turn the heat off and allow it to cool slightly, then slowly add the bourbon. With the mixer on medium-high speed, slowly add the hot mixture. Continue whisking the eggs during this time. Do not stop.
When the maple syrup, molasses and bourbon mixture has been added, whisk the mixture on high-speed for approximately 5 minutes, then turn off the mixer. Tap the bowl to remove any air bubbles.
Sift the cake flour over the batter and add the vanilla bean seeds that you scraped off.
Continue to whisk on low until the flour is completely mixed.
Add in the chocolate chips and pecans and stir, making sure they are well mixed in.
Pour and spread into the springform pan.
Bake for approximately 25-30 minutes. Check the cake at 25 minutes, every oven is different. Be sure to remove the cake from the oven while the middle is still giggly. The original recipe called for 17-19 minutes, but I found I had to leave mine in quite a bit longer and it wasn’t overcooked. Use your best judgement.
Remove from the oven and let cool. It will fall as it cools, and this is supposed to happen. For once a cake that you actually want to fall!!
I served it at room temperature with a warm maple caramel sauce and fresh blackberries.
Warm Maple Caramel Sauce
1 cup pure maple syrup
1 stick (4 ounces) unsalted butter
1/2 cup heavy cream
1/4 teaspoon salt
In a heavy sauce pan on high heat, combine all ingredients and bring to a boil. Stir continuously until thick and coats the back of the spoon.
Remove from heat. Can be stored in sealed container in the fridge for one week. Give this a try on vanilla ice-cream.