Upside-Down Chocolate Caramel Nut Cake
2 Tbsp finely chopped roasted Macadamias
2 Tbsp finely chopped roasted Pistachios
2 Tbsp finely chopped roasted Walnuts
125g Butter, softened
1 cup (220g) frimly packed brown sugar
1 cup (150g) self-raising flour
1/4 cup (35g) plain flour
1/4 tsp Bicarb
1/3 cup (35g) cocoa
100g dark chocolate, melted
3/4 cup (180ml) milk
1/4 cup (55g) brown sugar
2 Tbsp Cream
1. Preheat oven 160c/140c fan forced. Grease a deep 20cm round cake pan. Line base with baking paper
2. Stir ingredients for caramel topping in a small pan over low heat until sugar dissolves. Bring to boil and pour into base of cake pan. sprinkle with combined nuts. Place cake pan in the freezer while you’re preparing the rest of the cake.
3. Cream butter and sugar, add eggs one at a time. Stir in flours, bi-carb and cocoa. Add melted chocolate and milk and milk through.
pour over caramel.
4. Bake for 1 hour 10 minutes. Stand cake for 15 minutes before turning onto a plate.