Chocolate Soufflé Cake with Caramelized Pecans and Sea Salt

A show-stopping dessert that's sure to impress, this chocolate soufflé cake is elevated by the crunch of caramelized pecans and a sprinkle of flaky sea salt.

Ingredients:

For the cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 6 ounces (170g) high-quality dark chocolate, broken into small pieces
• 1/2 cup (115g) whole milk, at room temperature
• 3 large egg yolks
• 1 teaspoon pure vanilla extract

For the caramelized pecans:

• 1/2 cup (30g) pecan halves
• 2 tablespoons (30g) unsalted butter
• 1 tablespoon (15g) granulated sugar
• Pinch of flaky sea salt

Instructions:

Make the cake:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and sugar.
3. In a separate bowl, melt the chocolate in the microwave or over a double boiler.
4. Whisk together milk, egg yolks, and vanilla extract.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Stir in the melted chocolate.
7. Pour the batter into 12 (1/2 cup) ramekins or small cups.
8. Bake for 12-15 minutes or until puffed and set.

Caramelize the pecans:

1. In a small saucepan, melt the butter over medium heat.
2. Add sugar, pecan halves, and sea salt.
3. Cook, stirring occasionally, until the mixture turns golden brown and fragrant (about 5-7 minutes).
4. Remove from heat and let cool completely.

Assemble:

1. Allow the cakes to cool in their ramekins for 1 minute before running a knife around the edges and inverting onto plates.
2. Sprinkle caramelized pecans over the top of each cake.

Notes:

• Make sure to not open the oven door during baking, as this can cause the soufflé to collapse!
• For an extra-decadent treat, drizzle with chocolate glaze or whipped cream before serving.