Another transfer from the old site, there is going to be a few recipes going up. This is a very rich and decadent cake. Like a chocolate bar amped up.


The Topping for the Cake


  • 2 cups sugar
  • ½ cup water
  • tbsp. light corn syrup
  • 2/3 cup heavy cream
  • 2 tbsp. unsalted butter at room temperature
  • 1 cup salted peanuts


  • Combine the sugar, water and corn syrup in a medium heavy-bottomed saucepan, stirring just to combine the ingredients.
  • Place the pan over medium-high heat.
  • Heat, without stirring, until the caramel turns deep amber, 5 to 15 minutes depending on the size of your saucepan and the intensity of the heat.
  • As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water.
  • To test the color of the caramel, drop a bit onto a white plate. Don’t be timid about the color – if it’s too pale, it won’t have much flavor.
  • Remove from heat and standing back from the saucepan, add the cream and butter.
  • When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.
  • Stir in the peanuts and pour the caramel and peanuts.
  • Using a slotted spoon, scoop all of the peanuts out of the hot caramel and onto the top of the cake. Pour or spoon enough caramel to cover all the nuts, drizzling a bit over the edges of the cake for presentation.
  • Allow the topping to set at room temperature, about 20 minutes, before serving. (Keep the leftover caramel at room temperature and save for another use.)
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