CARAMEL PECAN TOPPED BROWNIES CAKES

CARAMEL PECAN TOPPED BROWNIES CAKES image

Categories Cake

Number Of Ingredients 18

For the cake:
1 cup all-purpose flour
1 tsp baking soda
¼ tsp salt
1 stick(8 TBSP) unsalted butter, cut into 8 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 large eggs
½ cup light brown sugar
¼ cup sugar
3 TBSP light corn syrup
½ tsp vanilla extract
For the topping:
2 cups sugar
½ cup water
1 ½ TBSP light corn syrup
2/3 cup heavy cream
2 TBSP unsalted butter, at room temperature
1 cup Toasted Pecans

Steps:

Butter and flour a 8 inch springform pan. Line bottom of pan with parchment paper. Put the pan on a baking sheet lined with parchment paper. To make the cake: Whisk the flour, baking soda and salt together. Melt chocolate and butter together using a double boiler. In a large bowl whisk the eggs and sugars together until well blended. Whisk in the corn syrup, followed by the vanilla. Whisk in the melted butter and chocolate. Still working with a whisk, gently stir in the dry ingredients, mixing only until they are incorporated. You will have a thick, smooth, shiny batter. Pour the batter into the pan and jiggle the pan a bit to even out the batter. Bake the cake at 350F for 40-45 minutes, or until a knife inserted into the centre comes out almost clean. Transfer the pan to a rack and cool he cake for 15 minutes, then run a knife between the cake and the pan and remove the sides of the pan. During baking the cake probably will have puffed to the top of the pan don't be concerned if tit sinks a little or it if develops a crater in the centre. Cool the cake to room temperature. When the cake is completely cool, invert it, remove the base of the pan and peel off the paper. Wash and dry the springform pan, and return the cake to it right side up. Refasten the sides around the cake see part 2 for topping