Bittersweet Chocolate Pecan Bourbon Cake Recipes

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
• Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
• First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
• Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

BOURBON PECAN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
• In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
• Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
• For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

CHOCOLATE BOURBON PECAN CAKE - PAULA DEEN

Steps:

• Preheat oven to 325ºF.
• Grease and flour a 9-inch springform pan.
• Melt the chocolate and butter in a small bowl over a double boiler.
• Remove from heat, and set pot aside leaving the bowl on top of pot.
• Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl.
• Place bowl over slightly simmering water, and whisk until yolks reach 140ºF.
• Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage.
• Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture.
• Mix flour with pecans and fold into chocolate mixture.
• Using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture.
• Pour batter into prepared pan and bake for 20 to 25 minutes.
• Allow cake to cool in pan and then place in the freezer for at least 2 hours.
• Once it's frozen, remove sides of springform pan.
• Invert cake onto a wire rack and remove bottom of springform pan.
• Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl.
• Whisk until completely smooth.
• Set wire rack with cake on top of sheetpan.
• Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary.
• Gently jiggle wire rack to help drain excess ganache.
• Remove cake from wire rack with spatula and place on a serving plate.

CHOCOLATE PECAN BOURBON CAKE

Steps:

• Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.
• In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
• Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
• In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.

BOURBON PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
• Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
• In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BITTERSWEET CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375°F with rack in middle.
• Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.
• Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
• Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
• Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.

CHOCOLATE PECAN BOURBON CAKE (LOW FAT!)

Steps:

• Position oven rack in the bottom third of the oven and preheat oven to 375°F
• Spray or grease the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray.
• I used a regular round cake pan and it worked fine with a little flour sprinkled on top of the oil or butter, whichever you prefer to use.
• In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal.
• Set aside.
• Finely chop your 3 oz of chocolate.
• In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar.
• Add boiling water; whisk until chocolate is melted.
• Whisk in egg yolks and bourbon.
• Set aside.
• Combine egg whites with cream of tartar in a medium-size bowl.
• Beat at medium speed until soft peaks form.
• Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry.
• Whisk flour and pecans into chocolate mixture.
• Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites.
• Scrape batter into prepared pan.
• Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
• Cool in the pan on a wire rack.
• It will sink like a souffle, and the top crust may be broken.
• Cake may be stored at room temperature for one day before serving.
• To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter.
• Release the spring; remove the pan sides.
• Leave cake on the bottom of the pan and transfer it to a serving dish.
• Sieve powdered sugar very lightly over the top.
• Serve & enjoy with those you love!

CHOCOLATE BOURBON PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.