This caramel brownie cake capitalizes on the flavor of the popular chocolates with all love. Serves 12

4 oz each Semisweet and unsweetened chopped chocolate 125 g each
3/4 cup Butter 175 mL
3 Eggs 3
1-1/2 cups Sugar 375 mL
1 tsp Vanilla 5 mL
3/4 cup Flour 175 mL
3/4 tsp Baking powder 4 mL
pinch Salt pinch
3/4 cup Chopped pecans 175 mL

10 oz Light caramels 300 mL
2 tbsp Whipping cream 25 mL

6 oz Semisweet chocolate 175 g
1/3 cup Whipping cream 75 mL
12 Pecan halves 12

  • In a small bowl over hot, not boiling water, melt semisweet and unsweetened chocolate with butter. Set aside.
  • In large bowl, whisk together eggs, sugar and vanilla until well combined. Stir in melted chocolate mixture. Mix flour with baking powder and salt. Stir into chocolate mixture. Add pecans stirring just until combined.
  • Scrape mixture into 9-inch [2.5 L] springform pan lined with waxed paper on bottom; bake in 350°F [180°C] oven for 45 minutes or just until cake starts to pull away from sides and cracks on top. Leave in pan and let cool.
    CARMEL LAYER In small bowl set over pot of simmering water, melt caramels with cream, stirring occasionally, for 10 minutes or until smooth. Pour over brownie cake in pan. Refrigerate for 30 minutes or until caramel is set.
    GLAZE In bowl over hot, not boiling water, melt chocolate with cream, whisking until smooth. Let cool slightly; pour over caramel layer. Garnish with pecan halves. Refrigerate for at least 4 to 24 hours. To serve, remove sides from pan and transfer to serving platter; let stand at room temperature for 15 minutes.

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