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
- 1½ 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.)
CARAMEL PEANUT TOPPED BROWNIE CAKE