Servings:eight to ten.
For the toasted nuts, I like a mixture of whole hazelnuts (roughly chopped after toasting and skinning), slivered almonds, and large walnut pieces. This cake is easiest to cut with a serrated knife at room temperature. It’s still delicious a day after baking, but I can’t guarantee it will be around that long.
Oh my, verrrrry dangerous cake indeed! I baked it pretty much as the recipe was written but had to add some melted bittersweet chocolate due to not having enough cocoa powder. It turned out like a fudgy nutty caramel brownie cake that was a HUGE HIT at my mother’s 86th birthday. Presented great and was a lot easier than a towering birthday cake but the same impact. I highly recommend! Will be making again but next time I think I’ll make more caramel for the nuts, it was almost not enough......
Quite tasty & pretty but not my favourite chocolate cake recipe ever. My biggest complaint would be that the caramel spilled over and burned in the oven even though I used the recommended size of cake pan. I also envisioned the cake being a little more dense and "chocolatey" but the crumb is quite light almost like a cake from a mix. That said - everyone who ate it quite enjoyed it! I used a combination of hazelnuts and slivered almonds. photo at//m.lestubes.com/item/37834/recipe-13-chocolate-nut-upside-down-cake
Absolutely divine! As a chocolate, caramel, and nut lover I couldn't have been more in love with this sweet concoction! Will definitely make again and will probably eat too much of it ;) Highly recommend to everyone!!!
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review