Tammy from Wee Treats By Tammy made this terrific selection for this week’s TWD baking exercise. Previously, I’ve made this cake on many occasions with great success during my PB (pre blogging) days, so I’m excited to finally have an opportunity to take pictures and write a post about this delicious cake. There is something so seductive about having a warm, gooey caramel sauce studded with nuts enveloping a moist, dense chocolate cake…oh my!!! You can’t go wrong with this recipe!
My only variations from the original recipe:
1.) Individual servings: I wondered how this recipe would hold up if there were made into individual cakes (I worry that the cake would come out too dry). For the individual servings I used 6 flat bottom baking cups (they look like mini panetone liners), and adjusted the baking time (325F for ~25 minutes):
2.) Pecans: I usually go for the toasted chopped pecans instead of the peanuts. I prefer the taste and texture of pecans: 3.) Caramel sauce recipe quantity: As the caramel sauce recipe makes WAY more that you would need for a single cake, I cut that recipe in half.
I loved these little cakes!!! The cake itself was very moist (whew!), and they were a perfectly sized individual portions. This caramel sauce is wonderfully gooey and it makes for a terrific presentation if you pour the sauce over the cake as you serve it to your guests. The bonus on the the caramel — it doesn’t turn to a hard brittle when it cools.
If you’d like to make this yourself, Tammy has the recipe on her site. If you’re lovin’ this cake, check out more delicious versions of this recipe at the Tuesdays With Dorie blogroll.