Chocolate Bourbon Pecan Pie Custard Cake Collapses Recipe-Learn Like a Pro

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Chocolate Bourbon Pecan Pie Custard Cake Collapses Recipe-Learn Like a Pro:- Rich, gooey, and sticky chocolate pecan pie infused with bourbon and chocolate chunks that are molten. It is less sweet than a traditional pecan pie due to the reduced amount of sugar and bittersweet chocolate. It is ideal for chocolate aficionados during the holiday season.

Chocolate Bourbon Pecan Pie Custard Cake Collapses Recipe-Learn Like a Pro



Because this pie is so decadent and packed with chocolate flavour, you should only serve a small amount of it. If you have access to bourbon, you should use it because it imparts a wonderful flavour.


  • 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 a little better
  • 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



Also Read:-Pumpkin Pie Pop-Tarts with Nutella Recipe-Learn Like a Pro


  • Ready the oven to 350 degrees Fahrenheit. For a tall, fat cake, grease a spring form pan measuring 8 inches, or for a shorter, thinner cake, grease a spring form pan measuring 9 to 10 inches.
  • After lining the bottom of the pan with parchment paper, grease the paper to prevent it from sticking.


  • The egg yolks, whole eggs, and powdered sugar should be whisked together until they are just combined and frothy.
  • This can be done in the bowl of a stand mixer that is equipped with the whisk attachment, or with a hand-held mixer in a large bowl.


  • During the time that you are warming the maple syrup, turn off the mixer completely.
  • In a small saucepan, combine the molasses and maple syrup.


  • Bring the mixture to a boil, then reduce the heat to a simmer and continue cooking for approximately two minutes.
  • Take the pot off the heat and add the bourbon in a slow and steady stream.


  • Make sure that your mixer is set to medium-high speed, and while it is operating, pour the hot maple bourbon mixture down the side of the bowl in a slow and steady manner.
  • The eggs should continue to be whisked throughout this time period.


  • After all of the maple bourbon mixture has been added, continue to whisk the mixture on high speed until the batter leaves ribbons behind the whisk, which should take about three to five minutes.
  • The mixer should be turned off as soon as ribbons appear.


  • The next step is to remove any air bubbles from the bowl by tapping it against the counter a few times a few times.
  • In order to evenly distribute the cake flour over the batter, use a sifter.


  • First, incorporate the vanilla bean seeds into the mixture, and then whisk the flour on a low speed until it is completely incorporated.
  • When I want to make sure that there is no flour at the bottom of the bowl, I like to use a spatula to scrape the bottom of the bowl.


  • Add the chocolate chips and pecans and stir to combine.
  • After the spring form pan has been prepared, pour the batter into it.


  • Make sure that all of the chocolate chips and pecans are evenly distributed throughout the cake by using a spoon throughout the process.
  • For 17–19 minutes, bake the food. For a cake that is extremely gooey, bake it for 17 minutes, and for a cake that is slightly more rigid, bake it for 19 minutes.


  • Despite the fact that every oven is unique, it is essential to remove the cake from the oven while the centre is still jiggling.
  • The cake is already overcooked if it does not make a small giggling sound. Although you should use your best judgement, I found that 18 minutes was the ideal amount of time.


  • When the cake is finished baking, allow it to cool for twenty to thirty minutes in the pan.
  • During the cooling process, the cake will fall, which is exactly what you want to happen!
  • Cut into slices and serve warm or at room temperature.



  • Eggs should be placed in a large bowl with their shells on so that they can be brought to room temperature as quickly as possible.
  • They should be covered with warm water and allowed to sit for five minutes.
  • Consider substituting two teaspoons of vanilla extract for the one vanilla bean that you would normally use.


  • Remove two teaspoons of bourbon from the recipe.
  • For a speedy preparation of cake flour, measure out one cup of flour and then remove two tablespoons from the mixture.
  • In addition to the flour, add two tablespoons of corn starch. Put the mixture through a sifter three to five times.


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