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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!!!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?