Caramel-Almond topped Chocolate Cake

Wishing you all a (belated) Happy New Year.It's been almost a month since I last posted.For the last few months I've been very irregular with posts here and I apologize for that.As someone told me while discussing about this,"life happens!" which is so true in my case as well.Many things have been happening and sadly,blogging took a backstage.I hope to revive the blog by trying to post at least twice in a week,well that's the plan.

How can I not begin the first post of the year without a sweet.So a rich,sinful cake topped with caramel sauce it is,can it get any better?I recently joined a group on facebook[where else;)]where a recipe is posted every week and we try to recreate in our kitchen.Conceptualized by Subhashini of Fondbites,it mainly focusses on the idea of a cake,which the members can improvise using their ideas and tastebuds.Though it was started to help out newbie home bakers venturing out commercially,it also throws up tonnes of ideas for people who bake just for passion.

I missed a few bakes last year(though I did try them!)so I'm planning to keep up starting with this one.

The recipe is from Dorie's BFMHTY,in which it is termed as a Caramel-Peanut topped Brownie Cake.Subhashini felt it tastes like Snickers hence named it Snickers cake.I'm not a fan of Snickers as well as peanuts,so substituted with some toasted almond slivers.Reminded me of those Fudgy Caramel Tarts.A chocolate-ey caramel heaven,is how I would describe the cake,no less!

Caramel-Almond topped Chocolate Cake
Recipe source - Baking from my home to yours,Dorie Greenspan

Ingredients

All-purpose flour – 1 cup
Baking soda – 1 teaspoon
Salt – 1/4 teaspoon
Butter – 100 gms, chopped
Dark chocolate – 150 gms, chopped
Eggs – 3
Light brown sugar – 1/2 cup, tightly packed
Granulated white sugar – 1/4 cup
Light corn syrup/ Honey – 3 tablespoons, I used honey
Vanilla extract – 1/2 teaspoon

For Topping

Sugar – 1 cup
Water – 1/4 cup
Light corn syrup/honey/liquid glucose – 1 tablespoon, I used liquid glucose
Fresh cream – 1/3 cup
Butter – 1 tablespoon
Almond slivers – 1 cup, toasted

Method

Pre-heat oven to 160 degree C. Line up an 8 inch round cake pan with butter and butter paper.

Toast the almond slivers in a microwave - lay the almond slivers in a microwave safe plate evenly.Microwave on full power for 1 minute.Shake the plate well and again microwave in 1 minute intervals till it changes in colour slightly.It took me 4 minutes.

Double boil chopped chocolate and butter until both have melted and combined well. Let cool.

Sift together flour,baking soda and salt.Keep aside.

In another bowl, whisk eggs and both the sugars.

Add honey, vanilla extract and chocolate sauce into the egg mixture and whisk until mixed well.

Add the sifted flour into the batter and fold just until mixed well. Do not over beat. Pour batter into the prepared pan. Bake in oven for 30 to 40 minutes until a skewer inserted into the center of the cake comes out clean. Cool on wire rack.

For topping

 

Add sugar and water in a saucepan and place on stove on high flame. Add liquid glucose/honey/ light corn syrup.Wait till it comes to a rolling boil. Stir it once and wait till the colour changes to amber. Lesser the colour, lighter the flavour. So wait till the colour changes nicely.

Switch off stove and stay away from the sauce pan, add the cream and it will start to bubble. Now add the butter and switch on the stove again.

Let it thicken up a bit for a minute and then add the almond slivers and mix well. Switch off stove immediately.

Assembly

Place the cake on the serving plate. Spread the caramelized almond slivers on top of the cake. Make sure to add the whole of the topping on top and let it drizzle to the sides by itself. I have used the entire portion and it just got enough to cover the top and slided to the sides making one whole decadent dessert.After cutting the slices,it oozed down to the middle of the cake as well making it taste like a caramel pudding cake.