Servings: eight to ten.
For the toasted nuts, I like a mixture of whole hazelnuts (roughly chopped after toasting and skinning), slivered almonds, and large walnut pieces. This cake is easiest to cut with a serrated knife at room temperature. It’s still delicious a day after baking, but I can’t guarantee it will be around that long.
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Quite tasty & pretty but not my favourite chocolate cake recipe ever. My biggest complaint would be that the caramel spilled over and burned in the oven even though I used the recommended size of cake pan. I also envisioned the cake being a little more dense and "chocolatey" but the crumb is quite light almost like a cake from a mix. That said - everyone who ate it quite enjoyed it! I used a combination of hazelnuts and slivered almonds. photo at http://www.finecooking.com/item/37834/recipe-13-chocolate-nut-upside-down-cake
Absolutely divine! As a chocolate, caramel, and nut lover I couldn't have been more in love with this sweet concoction! Will definitely make again and will probably eat too much of it ;) Highly recommend to everyone!!!
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