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 are at room temp.
When removed from the oven at precisely 18 minutes, the center retains a distinct, gelatinous wiggle that signals the custard structure is set without being over-baked. Achieving this balance relies on tempering whole eggs and yolks with a hot stream of boiled maple syrup and molasses, a technique that pasteurizes the eggs while incorporating massive amounts of air to build a sturdy foam. As the temperature rises in the 350 degrees F oven, trapped air expands before the minimal amount of cake flour can set into a heavy crumb, guaranteeing the signature collapse that yields a dense, fudgy interior.
Adapting for Dietary Needs
Modifying this formula for alternative diets requires understanding the structural role of each component. Replacing the dairy-free dark chocolate with a carob block alters melting points, while swapping the cake flour for a gluten-free one-to-one blend demands an extra thirty seconds of resting time to hydrate properly. Honey or pure maple syrup substitute equally at a one-to-one ratio for sweetness, though honey introduces a more pronounced floral note that complements the earthy pecans. Because whole room-temperature eggs dictate the initial foam formation, ensure cold ingredients sit on the counter for at least thirty minutes prior to mixing.
Scaling and Serving
Adjusting this formulation up or down depends entirely on pan geometry and thermal mass. Baking in an 8-inch springform pan yields a taller, thicker wedge, whereas a 9 or 10-inch pan spreads the batter thinner and accelerates baking time. Let the dessert rest undisturbed in its vessel for twenty to thirty minutes so the collapsing interior stabilizes before slicing.
