Chocolate Brownie Creme Caramel Cake
July 6, 2011 in Uncategorized
I got this recipe for this unusual cake from David Lebovitz’s blog, here.
I absolutely LOVE crème caramel and Mr JustChef is a bit of a chocolate-anything-aholic. Bonus, both our vices satisfied with one cake!
I made homemade caramel (dulce de leche) which I slightly undercooked as I thought it would brown further in the hour of cooking *makes note not to do that again* I also used David’s advice to not use all the caramel *makes note to not do that again either – I mean, can there ever be too much caramel?* I also followed David’s advice and cooked it for longer *makes note to start checking it sooner next time*. The brownie layer was a little overcooked (but still delicious) and the caramel layer a little denser (but also, still delicious), so I’ll definitely take it out sooner next time. Yes, even though it did not come out “perfect” or look anything like David’s it was a sure winner!
3/4 cup caramel (as mentioned I’ll use a whole can)
For the chocolate brownie layer:
3/4 cup sugar
3/4 cup flour
1/3 cup cocoa powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
pinch of salt
1/2 cup buttermilk
3 tablespoons vegetable oil
1 egg, at room temperature
1/2 teaspoon vanilla essence
For the crème caramel layer:
1 can Ideal Milk
1 can condensed milk
4 eggs, at room temperature
1/2 teaspoon vanilla essence
1/2 teaspoon salt
Preheat the oven to 190ºC. Spray a large cake pan (not a springform pan) with Spray & Cook.
Smear the caramel on the sides and bottom of the cake pan … go on, use it all!
Make the brownie layer by whisking together, in a large bowl, the sugar, flour, cocoa, bicarb, baking powder and salt. In a smaller bowl or measuring jug, mix the buttermilk, oil, egg and vanilla. Add the wet ingredients to the dry ingredients and, with a spatula, mix until just combined. Scrape the mixture onto the caramel layer and level out. NO, I am not going crazy *cue X-Files music* The brownie layer RISES over the crème caramel layer when it bakes to form the base of the cake!
Make the crème caramel layer by mixing together all the ingredients, until smooth. Carefully pour the mixture (over the back of a large serving spoon) onto the brownie layer.
Lightly cover the cake pan with foil and place in a roasting dish that will serve as a bain-marie. Fill the roasting pan with boiling water so that the water level is around half way up the sides of the cake pan. Place in oven and bake for 50 minutes or until a skewer inserted into the middle, comes out relatively clean (like when you bake brownies – you want some gooey bits). See, I only tested after an hour and 15 minutes and will not do so next time. Once baked, carefully remove from the oven and remove the cake pan from the roasting dish. Leave to cool and place in refrigerator until you are ready to serve your masterpiece! I left mine in the refrigerator overnight and perhaps that is when the “extra” caramel was sucked up by the crème caramel part?! It had pulled away from the sides and I did not need to loosen the sides. Top cake pan with serving plate and turn upside down. Tap lightly to release the cake.
Watch in awe as your guests, or husband, tries to figure out which layer is best!
Break an egg!
EDIT: I have made this again with store bought caramel and once again all the caramel was soaked up! My friend, Douglas, made it and only had it in the fridge for about an hour or so before removing it from the cake pan and his turned out perfectly! Note to self: do not refrigerate in cake pan overnight!!