Gooey Collapsing Chocolate Bourbon Pecan Pie Custard Cake
Instructions: Preheat oven to 350 degrees F and grease an 8 or 9-inch spring form pan. Line the bottom with parchment paper and grease again. In a mixer, whisk egg yolks, eggs, and powdered sugar until frothy. Add maple syrup and molasses to a saucepan and heat to a boil, then simmer for 2 minutes. Remove from heat and gradually whisk in bourbon. Pour hot maple bourbon mixture into the mixer while it's running. Whisk on high speed for 3-5 minutes until ribbons form. Tap the bowl on the counter to remove air bubbles. Sift flour into the mixture and whisk on low speed until incorporated. Stir in chocolate chips and pecans. Pour batter into the pan and bake for 17-19 minutes. Let cool in the pan for 20-30 minutes before slicing and serving.
Instructions: Preheat oven to 350 degrees F and grease an 8 or 9-inch spring form pan. Line the bottom with parchment paper and grease again. In a mixer, whisk egg yolks, eggs, and powdered sugar until frothy. Add maple syrup and molasses to a saucepan and heat to a boil, then simmer for 2 minutes. Remove from heat and gradually whisk in bourbon. Pour hot maple bourbon mixture into the mixer while it's running. Whisk on high speed for 3-5 minutes until ribbons form. Tap the bowl on the counter to remove air bubbles. Sift flour into the mixture and whisk on low speed until incorporated. Stir in chocolate chips and pecans. Pour batter into the pan and bake for 17-19 minutes. Let cool in the pan for 20-30 minutes before slicing and serving.
- 6 egg yolks at room temperature*
- 4 whole eggs at room temperature*
- 2 tablespoons powdered sugar
- 6 tablespoons honey or pure maple syrup (i like honey)
- 2 tablespoons molasses
- 2-4 tablespoons bourbon (optional)
- 1 vanilla bean seeds scrapped*
- 9 tablespoons cake flour*
- 4-5 ounces dark or semi-sweet chocolate chopped
- 1 1/4 cups whole pecans
- Carbohydrate 5.94025100625511 g
- Cholesterol 295.068 mg
- Fat 16.4933875000083 g
- Fiber 1.30800005197525 g
- Protein 7.8991325 g
- Saturated Fat 3.0566256000015 g
- Serving Size 1 1 Serving (68g)
- Sodium 62.3871500030193 mg
- Sugar 4.63225095427986 g
- Trans Fat 1.23343025 g
- Calories 197 calories
Step-by-step
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- Slice and serve warm or at room temp.
My Unexpected Culinary Adventure: A Gooey Chocolate Bourbon Pecan Pie Custard Cake Story
As a busy fitness model, time is my most precious commodity. Between intense training sessions, photoshoots, and maintaining a healthy diet, I rarely have time for elaborate cooking projects. But a recent trip to my grandmother's house changed everything. She, a woman who treats baking as a form of meditation, introduced me to a recipe so decadent, so surprisingly simple, that it completely upended my perception of what "healthy indulgence" could be. It was a collapsing chocolate bourbon pecan pie custard cake, and it was, simply put, magical.
The aroma alone was enough to transport me back to childhood, a time when the scent of baking filled our home. Grandma's kitchen, always warm and welcoming, was filled with the comforting blend of warm spices, rich chocolate, and the subtle kick of bourbon. This wasn't your average cake; it was an experience. The texture was a delightful paradox—a custardy softness yielding to a slightly firm exterior. Each bite was a symphony of sweet maple, nutty pecans, intense dark chocolate and a whisper of bourbon, a taste of sophisticated comfort. It was an unexpected moment of pure bliss amidst my hectic schedule.
What made this recipe stand out, beyond its incredible taste, was its surprising ease. The instructions, while detailed, were surprisingly straightforward. The process felt more like a therapeutic ritual than a complicated chore. The gentle whisking, the careful pouring, the satisfying tap of the bowl against the counter—each action felt mindful and deliberate. Even the "collapsing" part, which initially seemed like a failure, turned out to be the cake's unique charm. It is its beautiful imperfection that makes it a truly remarkable cake.
This cake became more than just a dessert; it became a symbol of slowing down, of savoring the simple pleasures of life. It reminded me that even amidst the demands of a high-pressure career, there's always room for a little indulgence, a little self-care, a little magic baked into a cake. The recipe is now a cherished part of my routine, a small act of rebellion against the fast-paced world, and a delicious reminder that sometimes, the most unforgettable experiences come in the most unexpected packages, especially when they involve bourbon and copious amounts of chocolate.
Since then, I’ve incorporated the cake into my life in small, meaningful ways. I’ve made it for friends, for family, for myself. I've even used it as a tool to practice mindfulness. The process of making this cake is meditative, calming. The time spent whisking, folding, and baking allows me to unplug from the stressors of everyday life and focus on the simple task at hand. The end result is a delicious treat, yes, but also a reminder of the importance of self-care and mindful living.
The joy of sharing this cake is immeasurable. The surprised gasps, the contented sighs, the lingering smiles – these are the rewards that far outweigh the effort involved. It's a conversation starter, a bonding experience, a taste of something truly special. And for me, the fitness model, it's a reminder that balance isn’t about deprivation but about mindful indulgence, about finding joy in the simplest of things. This cake is that joy, in its gooey, collapsing, bourbon-infused glory.
So, if you're looking for a dessert that's both delicious and surprisingly easy to make, I urge you to try this recipe. But be warned – it's dangerously addictive. One bite, and you'll understand why it's become my go-to indulgence, my little slice of happiness in the midst of a busy life. And who knows, it might just become yours too.
