Last week, I spent some time poking around in an antique shop. I found several things, and I was able to use two of my favorite purchases this week —the fluted tin and the antique whisk. Both are beautiful and still work well. For the tin, I sprayed it, sprinkled it with flour, and lined it with parchment paper. The cake slid out easily.
This week, we got another chance to practice making caramel. Joe from Joe Pastry recently did a whole segment on making your own caramel with pictures. Just remember to let the caramel cool a bit before pouring it onto this cake. Mine sunk shortly after since I was too impatient.
Here's a video showing how to make caramel. David Lebovitz also has a great post with tips for making caramel.
My tips: Use a heavy, stainless steel pot. I never stir the pot or use a pastry brush to brush down the sides. I just let the sugar do its magic. Test it using a white plate or ramekin to see the color. Watch it carefully at the end.
You can find the recipe for Caramel Peanut Topped Brownie Cake in the book Baking: From My Home to Yours by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Tammy from Wee Treats by Tammy who chose the recipe for this week.
Everyone liked this dessert at our house (although some removed the peanuts to enjoy it even more). One of my daughter's asked to have this as her birthday cake in April before she'd even tasted it! The cake was tender and chocolaty and the glaze of caramel and crunch of peanuts took a simple brownie-like cake over the top. This is another winning recipe from Dorie!
Recipe for Next Week (October 14)
Lenox Almond Biscotti on pages 141-143 chosen by Gretchen of Canela & Comino.