Saturday, 28 April 2012

Upside-down Chocolate Caramel Nut Cake


Irresistible.  All our forbidden treats in one totally yummy chocolate cake. Take it from me, it is scrumptious.

upside-down chocolate caramel nut cake

It was tea party time again and I wanted to do something nice for my faithful little group – we have been meeting for nigh on 15 years and these girlfriends are very special. 
teatime


We have lost one of our number to faraway Canada and another, still here, has a superpowered job at a top high school so always has meetings.  But the 5 of us who remain  love to get together: the drill is basically 2 tuzlu/savoury, and 2 tatlı/sweet. Not that we stuff ourselves but we enjoy experimenting and talking recipes. And the husbands just love the leftovers....


I have been lusting to make this recipe
I have been lusting to make this recipe ever since my aunt gave me this fabulous cookbook on my very last day in Australia: Northern Beaches Cooks. I should say ever since I spied the picture in this book. It uses three types of nuts including macadamia which we don’t get here. Never mind, I said to myself. I will just substitute hazelnuts. And it was just fine. Although with macadamia it is probably even better. You do need to have the brown sugar though: white will not work.



Ingredients for Upside-down Chocolate Caramel Cake 

Serves 12


(Can be made one day ahead)


125g butter, chopped


1 cup/200g firmly packed brown sugar


3 eggs, lightly beaten


1 cup/150g self-raising flour (in Turkey, my friends all say kekun works perfectly)


¼ cup/40g plain flour


¼ tsp bicarbonate of soda


1/3 cup/35g cocoa powder


100g dark chocolate, melted


¾ cup/180 ml milk


Caramel nut topping


40g butter


¼ cup/50g firmly packed brown sugar


2 tbsp pure cream


2 tbsp chopped unsalted macadamias (or hazelnuts)


2 tbsp chopped pistachios


2 tbsp chopped walnuts


Double cream to serve (optional)
upside-down chocolate caramel nut cake


Method
·        Preheat oven to 160°C. Grease a deep 20cm round cake pan and line with non-stick paper.


·        For the caramel nut topping: combine butter, sugar and cream in a small saucepan and stir over a low heat until the sugar is dissolved. Bring to the boil then remove from heat. Pour caramel mixture over the base of the prepared pan.


·        Combine nuts on a baking tray and roast in oven for 5 mins or until golden brown. Sprinkle over the caramel and freeze while preparing the cake mixture.

 

the nutty topping


 
·        For the cake mixture: beat the butter and sugar in a small bowl with an electric mixer for 5 mins or until light and fluffy. Beat in the eggs one at a time, beating well between additions.


·        Stir in sifted flours, bicarbonate of soda and cocoa.
here they are ....

 
Add chocolate and milk  and mix until combined. Pour cake mixture over the caramel nut topping.
a beautiful batter



·        Bake in oven for 1hr 10mins or until a skewer inserted in the centre comes out clean. Stand in tin for 15 mins before turning onto a wire rack to cool.


·        Serve with a dollop of cream if desired.

<>
 
thanks to Ros Moore who contributed this recipe to
Northern Beaches Cooks - I love it, Ros!


I actually served this cake with beautiful fresh tarla ie from the field strawberries!


Afiyet olsun!
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