Ingrédients pour Chocolate Pecan Upside Down Cake
- 1/2 cup light corn syrup
- 1/2 cup plus 2 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup heavy whipping cream
- 1 cup pecan halves
- 6 ounces semi-sweet chocolate chips
- 1 1/2 cups granulated sugar
- 2 large eggs, separated (2 yolks, 2 whites)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon plus a pinch of salt
- 1/2 cup milk
- Whipped cream (for serving, optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Pecan Upside Down Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chocolate Pecan Upside Down Cake
- In a small saucepan, combine 1/2 cup light corn syrup, 1/4 cup (1/2 stick) unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup heavy whipping cream.
- Cook over low heat, stirring constantly, until the mixture comes to a gentle simmer. This should take about 2-3 minutes.
- Remove from heat and stir in 1 cup pecan halves.
- Pour the pecan mixture into a well-buttered 10-inch bundt pan. Set aside.
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt 6 ounces of semi-sweet chocolate chips, stirring occasionally until smooth. Set aside to cool slightly.
- In a large bowl, cream together 1/4 cup (1/2 stick) unsalted butter plus 2 tablespoons of butter and 1 1/2 cups granulated sugar until light and fluffy (about 2-3 minutes with an electric mixer).
- Beat in 2 large egg yolks one at a time, followed by 1 teaspoon vanilla extract. Mix well.
- In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- In a clean bowl, beat 2 large egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour the batter over the pecan mixture in the prepared bundt pan.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a serving plate.
- Serve warm, optionally topped with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
1683g
Fat
576g
Carbs
257g
