I have a hard time believing that anyone who owns Dorie’s Baking book has flipped past the photo of this cake without their mouth watering at least a little. When most recipes for TWD are announced, I have to look them up to get an idea of what we’ll be making. But when Tammy chose this cake, I could picture exactly what it was. Dark chocolate cake with peanuts and dripping caramel is hard to ignore.
Although I think my 4-inch diameter springform is ridiculously cute, I wish the sides were a little higher. A 4-inch diameter circle has exactly one quarter the area of an 8-inch diameter circle, but my pan can’t fit one quarter of the batter because the sides are about an inch shorter. Plus I actually made a third of the recipe, not a quarter. The batter didn’t seem like it filled the pan very much, but it rose higher than I was expecting.
It did rise higher than the sides of the pan, but fortunately it didn’t spill over. I managed to overcook the cake part somehow, which is a bummer because a brownie-type cake had the potential to be amazing. It was still good, but definitely too dry.
The caramel portion of this recipe went smoothly for me, which was a relief because I hadn’t worked with caramel since the debacle with the filbert cake. Plus, Dorie specifically says that it’s difficult to work with less sugar than the recipe calls for, but I only made a third of the recipe anyway.
Before adding the peanut caramel topping, I carved off the top somewhat burned part of the cake. I didn’t put the cake back into the springform ring before adding the caramel – since my cake was higher than the sides anyway, I don’t think it would have made a difference. However, I can see why she recommends doing so – it gives the caramel a chance to set a little, so it doesn’t all drip down the sides and pool on the plate.
Even with overcooked cake and drippy caramel, this was a fun dessert. The ratio of caramel to peanut to cake was spot on. The cake was nice and chocolately, and the high rise made it attractively tall. For the recipe, go to Tammy’s blog.