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Upside-down chocolate caramel nut cake




Source of Recipe


AWW


List of Ingredients




125g butter, chopped
1 cup (200g) firmly packed brown sugar
3 eggs
1 cup (150g) self-raising flour
¼ cup (35g) plain flour
¼ teaspoon bicarbonate of soda
1/3 cup (35g) cocoa powder
100g dark chocolate, melted
¾ cup (180ml) milk
CARAMEL NUT TOPPING
40g butter
¼ cup (50g) firmly packed brown sugar
2 tablespoons cream
2 tablespoons chopped unsalted roasted macadamias
2 tablespoons chopped unsalted roasted pistachio nuts
2 tablespoons chopped unsalted roasted walnuts



Recipe



Preheat the oven to moderately slow (160°C/ 140°C fan-forced). Grease a deep, 20cm round cake pan and line the base with baking paper.

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.

Not suitable to freeze.
Not suitable to microwave.