Caramel-Peanut-Topped Brownie Cake
9 Oct
While mixing the cake I thought perhaps if I didn’t mix too much air into the ingredients it would help prevent the sinking middle syndrome. So I stirred gently as directed by Dorie in the recipe. Low and behold, don’t know if I was lucky, but I had minimal “sinking in the middle”, just a note to self. I set the timers (actually two timers) one for a minute or two less and one for 5 minutes less than the prescribed amount. I tend to like things not dried out from overbaking. As I recall I was typing something on the ‘puter when the chocolate aroma hit my nose. You know that lovely warm chocolate “hey, I am almost finished baking smell” (not the burned smell). Anyway, after checking the timer with 9 or 10 minutes to go I was standing at attention waiting to make sure it was perfectly baked. I waited for a few more minutes before performing the knife test and it was perfectly baked so I removed it from the oven and left it to cool on a rack. This is when I ran back for a quick shower to prepare for my time at the salon. Fast Forward 15 minutes to come back and remove the ring for quicker cooling, as instructed by Dorie. Done! Back to finish making ready for Salon time. Upon returning to the kitchen I reviewed instructions for the caramel. I have made caramel before, but days have passed and I have slept since then so just wanted to make sure I had all ingredients at the ready. There is an overwhelming urge to just watch the pot boil. Actually you really have time to take your eyes off and multi-task at the beginning of the boiling process. Setting timers really keeps me on task and helps me account for time. The caramel came together beautifully. I learned that selecting the right pot for the job really makes a difference in the amount of time required. I have a heavy 2 1/2 quart saucepan with a wide bottom providing good surface area contact with the burner. Followed the instructions, plus a couple of minutes and the caramel worked nicely, added the peanuts, stirred and enjoyed the aroma. It surprised me how beautiful it was atop the chocolate brownie cake. Look!
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I didn’t get to taste the finished product, just the batter of course, but the reviews from patrons and employees at the salon were great. Dorie did it again. Great elements combined into a really pretty dessert. Simple as well. Thank you Tammy from Wee Treats for selecting a tasty and simple dessert. A combination of all American flavors from Dorie Greenspan’s Baking from My Home to Yours. All the of members of the blogroll can be found at Tuesdays with Dorie for a different prospective and lots of fun.
Thanks so much for stopping by for a visit.
PS One more thing…. that remaining caramel sauce, excluding the peanuts, went well with the apple pots de caramel the next night ymmmm. I used fresh apples, (from a friend Molly’s tree) spiced with cinnamon, freshly grated nutmeg, ginger, brown sugar, freshly squeezed lemon juice, a little butter. A good healthy drizzle of caramel sauce, pecans, and the whole wheat biscuit topping from the Cherry Rhubarb Cobbler recipe, page 415. It was delicious with vanilla bean ice cream. Maybe a little more caramel sauce on top, too!
It looks delicious! What a great idea to take it to the hair salon and share it. You should have at least tried a bite.
mmmm looks like you did a wonderful job w/the caramel… maybe i will try your trick next time to avoid the sinking in the middle…
That looks great! I’m glad it worked out so well for you!
Your cake + caramel are both perfect! Thanks for all of your tips. The heavy pan made a huge difference. I didn’t even have to brush the sides much. But I did scorch it just a teensy bit. I liked it that way, though. Good job with all the multitasking.
Great job on your cake–I am jealous of your caramel!
A beautiful cake! You deserved at least a little slice. I’m very interested in the techique about stirring the cake mixture slowly – mine really caved and I think it was because I use the stand mixer. Will try this next time.
Great tip about the sinking cake. Mine was an absolute crater. Your cake looks beautiful and perfect. Thanks for coming by my blog. I’m anxious to be come back here on Tuesday…
That looks fabulous! And thanks for your “add-on” recipe of the apple pots de caramel — yum, yum!