Monday, October 6, 2008
Caramel-Hazelnut-Topped Brownie Cake - Tuesdays with Dorie
This week's choice, Caramel-Topped-Brownie Cake, comes to us from Tammy of Wee Treats. Thank you Tammy for such a great pick.
A nice easy cake to prepare, with rather an unusual method of melting the butter rather than creaming. It's odd how it suddenly does a crater cave-in just before being taken out of the oven - could it be something to do with the mixing method perhaps? I once made a Nigella Lawson chocolate cake with this method and it also caved in the middle.
However, with the caramel sauce and nuts on, it looked just fine as no-one could see the dip. I didn't do Dorie's TWD caramel sauce as it seemed too fussy - was feeling a bit tired and crochety, so I used a quick recipe from Diana's Desserts.I would recommend this recipe for any caramel sauce occasion; it was delicious and nice and thick after sitting on the sink top overnight.
My cake got two really polarized reviews at work:
The Boss - "Not my favorite."
The Shop Manager - a special phone call thanking me and saying, "It's the best of the lot so far!" Well, what can I say! Personally, I think it was just okay. If I make it again I would not use hazelnuts as they are hard on the teeth and give a slightly bitter aftertaste. I would also bake it for less than 40 mins. - It was a little bit tough around the edges.
So onward to Biscotti next week.