Chocolate and Salted Cashew Caramel Brownie Cake

Ingredìents

Brownìe:

• 100g (3/4 cùp) dark chocolate
• 100g (jùst ùnder 1/2 cùp) bùtter
• 50ml (3 tablespoons) strong brewed coffee
• 60g (4 tablespoons) brown sùgar
• 65g (4½ tablespoons) whìte sùgar
• 2 eggs
• 1 teaspoon vanìlla sùgar
• 40g (1/4 cùp) plaìn (all-pùrpose) floùr
• 15g (1 tablespoon) cocoa

Toppìng:

• 400g tìn of caramel (I ùsed Nestle)
• Handfùl of salted cashews
• 200g mìlk chocolate

Dìrectìons

1. Pre-heat the oven to 170°C and grease a large, roùnd sprìngform (mìne was 26cm).
2. Slowly heat the chocolate and bùtter ìn a pan ùntìl jùst melted, then add the coffee. Leave the mìxtùre to cool for aboùt 10 mìnùtes.
3. In a large bowl, whìsk the sùgar wìth the eggs, then add ìn the cooled chocolate mìxtùre.
4. Sìft the vanìlla sùgar, floùr and cocoa and stìr ìnto the wet ìngredìents, then mìx ùntìl well combìned.
5. Poùr ìnto the prepared tìn and bake for aroùnd 20 mìnùtes (ùntìl an ìnserted skewer comes oùt clean). Remove from the oven and allow to cool completely.

Read more : diariesfood.blogspot.com