Tuesday, 7 October 2008

TWD: Caramel-Peanut Topped Brownie Cake

For ages, I've had my eye on this Dorie recipe because the picture in the book just looked so damned good. I very nearly chose this when it was my turn to pick back in June but the hubby overruled the choice so I'm so glad that all us TWDers finally get to try this one out!

Given that there are just 2 mouths to feed in our household and that I didn't want to bring a half-eaten cake in to work, I decided to half the recipe and bake my cake in a 6" pan. Thinking that a smaller cake would probably need less cooking time, I baked my cake for about 35 minutes and on hindsight, wish I had taken it out 5 minutes earlier. The cake wasn't exactly dry but it wasn't quite as fudgey as I hoped it would be given its name. In case you haven't guessed, I'm definitely in the fudgey camp when it comes to the fudgey vs cakey brownie debate.

I didn't have any problems with the caramel except when it came to putting it on top of the cake. As you can see from my picture, the caramel started dripping down the side  of the cake because I didn't leave the cake in the pan when I was putting the topping on. Still, I think that the drips almost make the cake more enticingly yummy and it sure didn't hurt the flavour!

The cake tastes like a variation on a Snickers bar, so if you're a peanut lover, definitely try this.

For recipe click here.