Master Chocolate Nut Upside-Down Cake
Master Chocolate Nut Upside-Down Cake recipe
Yield
16 servingsPrep
25 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
brown sugar
|
*
|
| ⅔ | cup |
light corn syrup
|
|
| ⅔ | cup |
heavy whipping cream
|
|
| 1 | cup |
walnuts
coarsely chopped |
|
| cake | |||
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
or margarine, softened |
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
separated |
|
| 3 | ounces |
unsweetened chocolate
unsweetened, melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 59 | ml |
brown sugar
|
*
|
| 158 | ml |
light corn syrup
|
|
| 158 | ml |
heavy whipping cream
|
|
| 237 | ml |
walnuts
coarsely chopped |
|
| cake | |||
| 414 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
or margarine, softened |
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
separated |
|
| 86.7 | ml/g |
unsweetened chocolate
unsweetened, melted |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
milk
|
|
Directions
Melt 2 tablespoons butter in small saucepan; stir in brown sugar.
Heat until bubbly.
Stir in corn syrup and cream; heat, stirring constantly, just to boiling.
Add nuts. Pour into a well greased 10 inch bundt pan.
Set aside while preparing cake.
Preheat oven to 350℉ (180℃). Sift flour, baking powder and salt.
Mix butter and sugar until well combined. Add egg yolks, melted chocolate and vanilla; mix well.
Add flour mix alternately with milk.
Beat egg whites until stiff; fold into cake.
Spoon over nut mixture in pan.
Bake for 35 to 45 minutes or until tested done.
Cool 15 minutes then remove from pan.
Let cake cool completely on wire rack.
