Monday, April 14, 2014

Caramel-Peanut Topped Brownie Cake

Nothing says "homemade dessert" like a caramel topped brownie cake!

Yield: 12 servings


Ingredients


  • Cake
    • 8 tbsp buttter
    • 5 oz. bittersweet chocolate
    • 1 cup flour
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 3 eggs
    • 1/2 cup brown sugar
    • 1/4 cup sugar
    • 3 tbsp light corn syrup
    • 1/2 tsp vanilla extract
  • Topping
    • 2 cups sugar
    • 1/2 cup water
    • 1 1/2 tbsp light corn syrup.
      • It'll work better if you use corn syrup with high fructose corn syrup mixed in.  This is because HFCS acts as a stabilizer against formation of sugar crystals.
    • 2/3 cup heavy whipping cream
    • 2 tbsp butter
    • 2 1/2 cups peanuts

Directions


  1. Line the base of a 10" springform pan with parchment paper.  Grease and flour the sides and bottom.
  2. In a small saucepan over low heat, melt the butter and chocolate.  Be careful not to burn it.
  3. While that's melting, whisk together the flour, baking soda, and salt.  Set aside.
  4. In another bowl, mix together the eggs, brown sugar, sugar, corn syrup, and vanilla.  Whisk in the melted butter and chocolate.
  5. Gradually stir in the dry ingredients mixing just until incorporated.  Pour into the prepared pan.
  6. Bake at 350°F for 40-45 minutes, until a toothpick in the center comes out almost clean.  Cool on a wire rack for 15 minutes.
  7. Remove the sides of the springform pan.  Cool to room temperature.
  8. Once completely cool, invert the cake onto a wire rack, remove the parchment paper from the bottom, and return to the springform pan right-side up.
  9. For the topping, combine the sugar, water, and corn syrup in a large pot.  It'll boil up a bit, so go one size bigger than your expecting.
  10. Stir to disolve, and then without stirring, cook over medium-high heat until it boils and begins to turn deep amber.  If you see sugar crystals on the side then wipe them down with a pastry brush dipped in water.
  11. Reduce to low heat.  Add in the butter and cream and stir to mix.  This is going to generate a lot of steam, so stand back.
  12. Once the bubbling dies down, mix in peanuts and stir to coat.  Pour over the the cake while it's in the springform pan.
  13. Cool completely before removing the springform sides to serve.

Adapted from The Curvy Carrot.












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