Categories: Cakes - Frosting - Icing
Ingredients
- 10 oz. bittersweet chocolate
- 2 oz. milk chocolate
- 11 Tbsp. unsalted butter
- 3/4 cup sugar, divided use
- 5 eggs, separated
- Seeds scraped from 1 vanilla bean
- 1/2 cup sifted flour
- Chocolate Glaze:
- 4 oz. semisweet chocolate, chopped
- 1/2 cup heavy cream, heated
- 1 Tbsp. pecan bourbon, optional
- Praline Crumble:
- 6 Tbsp. sugar
- 1/4 tsp. salt
- 2 Tbsp. water
- 1 cup toasted pecans
Directions
- Heat oven to 350 degrees.
- Zap or heat both types of chocolate, the butter and 1/2 cup sugar.
- Whisk in egg yolks and vanilla seeds. Whisk in flour.
- Beat egg whites in a separate bowl with remaining 1/4 cup sugar to glossy peaks.
- Stir 1/3 of the egg whites into the chocolate batter. Gently and thoroughly fold in remaining whites.
- Pour batter into a 9-inch springform pan. Bake until the cake is springy, about 30 minutes. Cool completely.
- Release cake and invert onto a 9-inch cardboard or cake pan round.
- Set cake (on its round) on a wire rack. Set rack over a rimmed baking sheet, to catch drips. Pour all the warm glaze into a big puddle on top. With an offset spatula, nudge glaze towards the edges and let it drip down the sides. Sprinkle with praline. Let set at least 20 minutes.
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Chocolate Glaze:
- Place chocolate in a medium bowl; pour cream over chocolate. Let rest 5 minutes. Gently stir smooth. Stir in bourbon, if using.
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Praline Crumble:
- Line a baking sheet with parchment or a nonstick mat.
- Combine sugar, salt and water in medium saucepan. Bring to a boil. Let bubble without stirring until syrup starts to color, 3 minutes. Reduce heat to medium; stir to a light brown, 1 minute. Stir in pecans. Scrape nuts onto a parchment-lined baking sheet. Let cool. Transfer candied nuts into the food processor; pulse to a rubble.