Caramel n Peanut Topped Brownie Cake

Caramel n Peanut Topped Brownie Cake

Ingredients for Cake:

• Flour 1 cup
• Baking soda 1 tsp
• Salt 1/4 tsp
• Unsalted butter 1/2 cup
• Chocolate (chopped) 5 oz
• Eggs 3
• Brown sugar (packed) 1/2 cup
• Caster sugar 1/4 cup
• Corn syrup 3 tbsp
• Vanilla essence 1/2 tsp

Topping:

• Caster sugar 2 cups
• Water 1/2 cup
• Corn syrup 1-1/2 tbsp
• Cream 2/3 cup
• Unsalted butter 2 tbsp
• Salted peanuts 1 cup

Method:

• Mix the flour, soda and salt together. Heat the butter and chocolate in the bowl, until it is just melted. Beat the eggs and brown sugar and caster sugar together until well blended. Whisk in the corn syrup, and the vanilla essence. Add the melted butter and chocolate mixture. Gently stir in the dry ingredients, mixing only until they are incorporated. Pour into a greased and lined 8” springform tin. Bake at 180 degrees C for 40-45 minutes, or until a toothpick inserted in the middle comes out almost clean (you may find some moist crumbs clinging to the toothpick). Transfer to a rack and cool. When the brownie cake is completely cooled, invert it, remove the base of the pan and peel off the paper. Wash and dry the spring form pan and return the cake to the pan and refasten the sides around the cake. 
• For the topping, put sugar, water and corn syrup in a saucepan and stir. Then do not stir, let caramel turns deep amber, 5-10 minutes. To test the color of the caramel, drop a bit on a white plate. Lower the heat and gently add the cream and butter. When the bubbling slows down, stir the caramel. Add the peanuts and pour the caramel into a bowl. Spoon half the hot caramel onto the cake. Allow the topping to set at room temperature before serving. Serve the brownie cake with vanilla ice cream and top with the sauce.