Chocolate Pecan Bourbon Cake Recipes

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CHOCOLATE PECAN BOURBON CAKE



Chocolate Pecan Bourbon Cake image

A cake that's worthy of a celebration is worth making for everyday enjoyment. Indulge yourself!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 17

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1/2 cup butter or margarine, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup bourbon or water
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened baking chocolate, melted, cooled
1 cup chopped pecans
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 to 6 teaspoons boiling water

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.

Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 33 g, TransFat 0 g

CHOCOLATE BOURBON PECAN CAKE - PAULA DEEN



Chocolate Bourbon Pecan Cake - Paula Deen image

Make and share this Chocolate Bourbon Pecan Cake - Paula Deen recipe from Food.com.

Provided by Nana Lee

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 9

8 (1 1/16 ounce) semi-sweet chocolate baking squares
1/2 cup butter
3 eggs, separated
1/2 cup sugar
1/4 cup Bourbon
1/4 cup flour
1 1/2 cups chopped pecans
1 cup heavy cream
1 1/4 cups semi-sweet chocolate chips

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.

Nutrition Facts : Calories 581, Fat 44.8, SaturatedFat 20.8, Cholesterol 120.5, Sodium 100.5, Carbohydrate 43.9, Fiber 4.3, Sugar 35.4, Protein 6.2

CHOCOLATE PECAN BOURBON CAKE (LOW FAT!)



Chocolate Pecan Bourbon Cake (Low Fat!) image

This is the most rich and delicious cake I have ever tasted. I think it needs something like a raspberry sauce drizzled over the top when it is served. Other fruits which go with dark chocolate might also work. Perhaps some fresh whipped cream? Depending on your tastes, I recommend something to compliment it's richness. This cake recipe was created by Alice Medrich exclusively for American Health magazine. Medrich, author of the award-winning Chocolate and the Art of Lowfat Desserts, doesn't use artificial sweetener or fake fats.

Provided by Heather V.

Categories     Dessert

Time 55m

Yield 2-10 serving(s)

Number Of Ingredients 11

1/4 cup pecans
3 tablespoons all-purpose flour
3 ounces semisweet chocolate or 3 ounces bittersweet chocolate
1/2 cup unsweetened Dutch-processed cocoa powder
1 cup sugar
1/2 cup boiling water
2 egg yolks
1 tablespoon Bourbon or 1 tablespoon whiskey
4 egg whites, room temperature
1/4 teaspoon cream of tartar
2 -3 teaspoons powdered sugar

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!

Nutrition Facts : Calories 899.2, Fat 39.3, SaturatedFat 17.8, Cholesterol 188.8, Sodium 133.3, Carbohydrate 138.6, Fiber 15.8, Sugar 104.2, Protein 21.7

CHOCOLATE BOURBON PECAN CHEESECAKE



Chocolate Bourbon Pecan Cheesecake image

This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 13

2 cups chocolate wafer crumbs
3 tablespoons butter, melted
3/4 cup hot caramel ice cream topping
3/4 cup chopped pecans, toasted
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
1/4 cup bourbon
Optional: whipped cream, pecans and extra caramel sauce

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.

Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.

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