Search This Blog

Saturday, February 11, 2017

Chocolate Nut Upside-Down Cake

10 Tb butter or margarine
1/4 c light brown sugar
2/3 c light corn syrup
1/4 c heavy cream
1 c. broken walnuts or pecans
1 3/4 c cake flour
2 Ts baking powder
1/4 ts Salt
1 1/2 c sugar
2 eggs, separated
3 oz unsweetened chocolate, melted
1 Ts Vanilla
1 c milk

Preheat oven to 350F. Generously grease Bundt
pan. Melt 4 Tb butter in small saucepan; stir in brown sugar. Heat until
bubbly. Stir in corn syrup and cream; heat, stirring constantly, until
just boiling. Add nuts; pour into pan - mixture will be thin. Let stand
while making batter. Sift flour, baking powder, salt together. Beat rest
of butter until soft in large bowl. Gradually beat in sugar until
well-combined. Beat in egg yolks, chocolate, vanilla until well-blended.
Add flour mixture alternately w/ milk, beginning + ending with flour.
Beat egg whites until stiff; fold in. Spoon evenly over nut mixture in
pan. Bake 45 mins or until cake tests done. Loosen edges w/ small knife;
remove pan. With rubber spatula, scoop out nuts and syrup left in pan.
Serve with whipped cream, if desired.

YIELD: 10 servings

No comments:

Post a Comment