Category Archives: Chocolate

Caramel Peanut-topped Brownie Cake

I baked this cake to celebrate a friend’s birthday. Before I bake a dessert for someone, I try to find out the likes and dislikes. This particular friend has a fondness for caramel and nuts.

I baked the brownie cake base the day before the party. I didn’t have a springform pan so I used a regular 9″ cake pan. I buttered the pan, dusted the bottom and sides with flour, and then lined the bottom with a round piece of parchment paper. After baking the cake and letting it cool, the cake popped right out. No sticky mess at all.


The next day, I made the caramel-peanut topping. Dorie’s tip to judge the doneness of the caramel came in handy. She says that the caramel is done when it turns an amber color when dripped onto a white plate. The color and consistency of the sauce was perfect.

Caramel-peanut topped brownie cake

Unfortunately, I had to leave the party early so I didn’t get to taste any of the cake. I guess that’s a good excuse to make another one!


French Chocolate Brownies

I just got a new baking cookbook: “Baking: From my home to yours” by Dorie Greenspan.

For my first recipe I decided to make brownies (my first time making them). I used bittersweet chocolate for these. The brownies are topped with a dollop of creme fraiche and dark chocolate shavings. I made the creme fraiche myself. It was 4 days old and a little odorous but it created a nice tartness to balance against the sweetness of the brownie.

I also added rum-infused raisins to the brownies for an extra kick. I love how the raisins pop in your mouth. The only problem I encountered was trying to flambe the raisins.  They just wouldn’t burn.  But luckily they still turned out plump and juicy in the end.

French Chocolate Brownie with creme fraiche and chocolate shavings

French Chocolate Brownie with creme fraiche and more chocolate shavings