What a combo I thought nuts, caramel and chocolate together at last AND upside down!!! What a crazy, zany idea. So the basic concept is that you make a caramel, put chopped nuts on that and then the batter on that and cook, When you turn it out the nuts have all melded to the cake with caramel goodness.
The cake itself is easy to make, apart from the fact that there are a few steps and a bit of chopping, the gotcha is in the actual cake tin. Mine wasn't high enough in the sides. Make sure that you genuinely have a high sided tin. The caramel gets hotter than the mix and bubbles up around the sides and makes a bit of a mess, I imagine this is mitigated somewhat by a higher sided tin, or make it in a 23 cm tin.
Recipe (From the the Women's Weekly chocolate cook book)
2 Tblsp chopped macadamias
2 Tblsp chopped roasted pistachios
2 Tblsp chopped roasted walnuts (I used pecans)
125 g butter chopped
1 cup firmly packed brown sugar
3 eggs
1 cup SR flour
1/4 cup plain flour
1/4 tsp bicarb of soda
1/3 cup cocoa powder
100 g dark choc
3/4 cup milk
Caramel topping
40 g butter
1/4 cup brown sugar
2 Tblsp cream
Preheat oven to 160 and grease and line a HIGH SIDED 20 cm tin (see verbiage at the top)
CARAMEL NUT TOPPING: Combine the butter, sugar and cream in a small saucepan; stir over a low heat, without boiling, until sugar is dissolved. Bring to the boil, then remove from heat. Pour caramel mixture over the base of the prepared pan, sprinkle combined nuts over caramel; freeze while preparing cake mixture.
Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, beating until just combined between each addition. Stir in sifted dry ingredients, then chocolate and milk.
Spread cake mixture over Caramel Nut Topping. Bake in a moderately slow oven for about 1 hour 10 minutes. Stand cake in the pan for 15 minutes before inverting onto a wire rack to cool.
This is a nice cake, it's very light inside and not too sweet, despite the caramel topping. It looks rather lovely too and is good with cream. (But what isn't?)
Also I whipped up some Pecan and Choc Chunk Cookies, which are really lovely. Easy to make and delicious. I managed to time the eating of one just perfectly - so that the chocolate was no longer molten fire, liable to burn a hole in my tongue, but rather warm and melty. Mmmmmmmmmmmmmmmmmmmmmmm melty!
The cake itself is easy to make, apart from the fact that there are a few steps and a bit of chopping, the gotcha is in the actual cake tin. Mine wasn't high enough in the sides. Make sure that you genuinely have a high sided tin. The caramel gets hotter than the mix and bubbles up around the sides and makes a bit of a mess, I imagine this is mitigated somewhat by a higher sided tin, or make it in a 23 cm tin.
Recipe (From the the Women's Weekly chocolate cook book)
2 Tblsp chopped macadamias
2 Tblsp chopped roasted pistachios
2 Tblsp chopped roasted walnuts (I used pecans)
125 g butter chopped
1 cup firmly packed brown sugar
3 eggs
1 cup SR flour
1/4 cup plain flour
1/4 tsp bicarb of soda
1/3 cup cocoa powder
100 g dark choc
3/4 cup milk
Caramel topping
40 g butter
1/4 cup brown sugar
2 Tblsp cream
Preheat oven to 160 and grease and line a HIGH SIDED 20 cm tin (see verbiage at the top)
CARAMEL NUT TOPPING: Combine the butter, sugar and cream in a small saucepan; stir over a low heat, without boiling, until sugar is dissolved. Bring to the boil, then remove from heat. Pour caramel mixture over the base of the prepared pan, sprinkle combined nuts over caramel; freeze while preparing cake mixture.
Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, beating until just combined between each addition. Stir in sifted dry ingredients, then chocolate and milk.
Spread cake mixture over Caramel Nut Topping. Bake in a moderately slow oven for about 1 hour 10 minutes. Stand cake in the pan for 15 minutes before inverting onto a wire rack to cool.
This is a nice cake, it's very light inside and not too sweet, despite the caramel topping. It looks rather lovely too and is good with cream. (But what isn't?)
yummy interior.
Also I whipped up some Pecan and Choc Chunk Cookies, which are really lovely. Easy to make and delicious. I managed to time the eating of one just perfectly - so that the chocolate was no longer molten fire, liable to burn a hole in my tongue, but rather warm and melty. Mmmmmmmmmmmmmmmmmmmmmmm melty!
Majestic side angle
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