How to make it

  • Place sugar in a large sauté pan with high sides.
  • Gently moisten sugar with the water. Be careful not to splash sugar on the sides of the pan.
  • Cook without stirring until any part of the mixture starts to turn brown. Swirl pan to even out color.
  • Cook on medium high about two minutes longer.
  • Lower heat to medium low and add butter.
  • Carefully add half + half.
  • Cook until caramelized sugar is liquid and sauce is smooth and a deep golden brown color, about 15 minutes.
  • Remove from heat and add honey and pecans. Mix well. Cool completely.
  • Grease a 10” springform pan; set aside. Line bottom with parchment and butter lightly.
  • Place flour and sugar in a food processor. Pulse to mix.
  • Add butter. Pulse until coarsely blended.
  • With machine running, add egg/water mixture until a ball forms on the blades.
  • Roll to a 12” circle.
  • Press into springform pan and press up 1” on the sides.
  • Refrigerate for 1/2 hour or until ready to use.
  • Preheat oven to 350°.
  • Pour cold filling into crust.
  • Fold sides of crust over filling.
  • Bake until caramel is bubbling, about 30 to 35 minutes.
  • Cool completely, a minimum of three hours, preferably overnight.
  • Chop chocolate and place in a metal bowl with butter.
  • Place bowl over pot of simmering water. When chocolate is half melted, remove from heat and let stand until all is completely melted.
  • Set bowl aside in a warm place to stay liquid, but not hot.
  • Set pot of water over heat again.
  • In another metal bowl, whisk yolks, sugar and liqueur.
  • Set over water and whisk constantly until mixture is like softly whipped cream. Remove from heat.
  • Fold into chocolate.
  • Place egg whites in a mixer and whip to soft peaks. Fold into chocolate until smooth.
  • Place cream in bowl. Whip until stiff. Fold into chocolate.
  • Pour mousse over cooled praline filling. Refrigerate for three hours or more.
  • Chop chocolate into small pieces.
  • Combine cream and syrup in a saucepan. Bring to a gentle boil. Remove from heat.
  • Add chocolate. Let sit about two minutes. Gently stir until blended.
  • When room temperature, pour on chilled mousse.
  • Let chill again for a minimum of one hour.
  • Run knife around edge of springform pan.
  • Remove sides of springform pan.
  • The cake is rich and need nothing else, but if you'd like, you can serve with some whipped cream or creme fraiche.
  • Makes 16 servings.

Reviews & Comments 3

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  • coffeebean53 9 years ago
    You've got to be kidding LOL I gained 20 pounds just reading the recipe. I want to make this one for the holidays. Thanks for posting. :)
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    " It was excellent "
    momo_55grandma ate it and said...
    awsome cake thanks love it high5
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    " It was excellent "
    jett2whit ate it and said...
    dang! no weight loss? you're kidding me!!
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