Caramel Nutty Cake

A warm, simple & tasty preparation to spread Christmas cheer...Caramel Nutty Cake

Ingredients for Caramel Nutty Cake:

All-purpose flour – 500g

Sugar – 600g

Butter – 500g (Unsalted/white butter)

Eggs – 500g (The number which equals to 500g)

Vanilla essence – 2 Tbsp

Almonds – 250g (Finely grated)

Cashew – 250g (Finely grated)

Salt – 1 Tsp

How to make Caramel Nutty Cake:

For best results, let all the ingredients be at room temperature before you start baking.

Caramel prep:

Take 100g sugar in a thick bottom sauce pan on low heat. Continuous stirring is a must. Once the sugar starts melting and frothing up, pour little water. As soon as you do it, it turns into a dark lump. But do not stop stirring! Give it few seconds and it will come down to liquid state again. Take it off heat.

Cake mix:

In a blender on medium high speed, put in the butter, eggs and sugar. Once the sugar is completely melted, pour in the vanilla & salt. Put in the flour in small batches and pour the caramel. Let all the ingredients get incorporate well before you turn off the blender.

Now take 3/4^th of the grated nuts and fold them into the batter. Avoid mixing the batter too much as it results in dense cakes and not light fluffy ones.

Pre-heat the oven for 10 minutes at 200°C.

I’ve used cup-cake baking material (Silicon moulds). You can go ahead and use any baking tray or a glass tray available.

Fill the batter to 3/4th of the tray height and sprinkle few nuts on top.

Now set the oven temperature at 180°C and put in the tray. Average baking time ranges between 30-40 minutes. However, it differs from oven to oven. I used an OTG. So, the best way to check if the cake is done is to use a toothpick/any sharp instrument and poke at the centre of the cake. If it comes out clean...Perfect!!! If not, let it stay in there for few minutes and check again.

Once the cake is out of oven, let it rest for 2-5 minutes before you take it off the tray/baking cups.

Hope you’ll enjoy the taste just the way you would enjoy preparing the Caramel Nutty Cake. I am sure U would J

Chocolate Brownie

Satisfy your chocolate cravings with some oh so sweet Chocolate Brownie!!

Ingredients for Chocolate Brownie:

Dark cooking chocolate – 250g

Butter (regular) – 250g

Sugar – 300g

All-purpose flour (Maida) – 150g

Eggs – 4

Vanilla essence - 2 Tsp

Simple process of Chocolate Brownie:

Melt chocolate along with butter in a microwave on low for a minute. Then take it out and stir and put it back for another minute. Continue the process till the chocolate and butter are completely melted and become a nice smooth, flowing mixture. This process avoids burning of chocolate and results in a good texture.

In another bowl, beat eggs, sugar & vanilla essence. Use a blender for smooth mixture. The sugar should be completely dissolved, before you put in the chocolate-butter mixture. Do not stir the mixture vigorously, but fold in the batter till all the elements are totally incorporated. Now add the flour and repeat the folding process. Batter is ready! Now pour the batter in the baking bowl evenly.

Pre-heat the oven for 10 minutes at 250°C.

Then, lower the heat to 200°C and put in the baking bowl. It normally takes 45-50 minutes to bake. However, keep checking after 30 minutes, as every oven differs in the heating patterns.

When will you know that the brownie is ready to take it out???

When you poke in a toothpick/knife in the middle, it comes out clean without any batter sticking to it.

Take it out. Let it rest for 2-5 minutes. Cut into a desirable size and serve hot.

Enjoy the gooey dark chocolate brownie with chocolate sauce, choc-chips or ice-cream!

Note:

A glass bowl is preferred for melting chocolate and butter.

I have used an OTG oven for baking and not the Convection.