Are you drooling over the title of this cake alone? I know I was when I came across it on Annie’s Eats. I was just waiting for the perfect occasion to make such a decadent cake.
The other day my sister called and asked me to whip something up for a charity auction – the cake will be auctioned off and money given to charity – and I knew this would be perfect! I hope it brings in a lot of … dough (**snicker, snicker** I’m such a baking dork).
For the brownie cake:
1C. All-purpose flour
1t. Baking soda
8T. Unsalted butter, cut into 8 pieces
5oz. Bittersweet chocolate, coarsely chopped
3 Large eggs
1/2C. Light brown sugar, packed
3T. Light corn syrup
1/2t. Vanilla extract
For the topping:
1 1/2T. Light corn syrup
2/3C. Heavy cream
2T. Unsalted butter, at room temperature
1C. Honey roasted peanuts
Center a rack in the oven and preheat the oven to 350° F. Butter an 8-inch springform pan, dust the inside with flour, tap out the excess and line the bottom of the pan with a piece of parchment paper. Place the springform pan on a baking sheet.
To make the cake, combine the flour, baking soda and salt in a small bowl; whisk together and set aside.
Add the butter and chocolate to a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted.
In a large mixing bowl, whisk together the eggs and sugars until well blended. Whisk in the corn syrup, followed by the vanilla. Add in the melted butter and chocolate mixture, and whisk until combined. Gently whisk in the dry ingredients, mixing only until they are just incorporated. The batter should be thick, smooth and shiny. Pour the batter into the prepared pan and jiggle the pan a bit to even out the batter.
Bake for 40-45 minutes or until a thin knife inserted in the center comes out almost clean. Transfer the pan to a rack and cool for 15 minutes, then run a thin knife between the cake and the pan and carefully remove the sides of the springform. The cake may have puffed up during baking, but don’t be concerned if it develops a crater in the center while cooling. Allow to cool to room temperature. When the cake is totally cool, invert it, remove the base of the pan and peel off the parchment paper. Turn the cake right side up onto a serving platter.
To make the topping, 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 10 minutes depending on the size of your saucepan and the intensity of the heat (mine actually took closer to 15 minutes).
Lower the heat a bit 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 mixture into a heatproof bowl.
You will have more caramel than you need, but you want to get all of the peanuts onto the cake, so spoon 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. (I used a 10″ springform pan – well, because that’s all I have – and had just enough caramel to cover).