Chokolade-Almond Upside-Down Cake
Denne lækre opskrift på chokolade mandel opad-ned kage er courtesy of Gale Gand og kan findes i sin kokbog, “Chokolade og Vanille.”
Kilde: Martha Stewart Show, november efterår 2007
Udbytte
Denne lækre opskrift på chokolade mandel opad-ned kage er courtesy of Gale Gand og kan findes i sin kokbog, “Chokolade og Vanille.”
Kilde: Martha Stewart Show, november efterår 2007
Udbytte
Braeden
27.04.2023 @ 05:10
This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, “Chocolate and Vanilla.” Source: Martha Stewart Show, Fall 2007. Makes a 10-inch cake. To make the caramel topping, melt 6 tablespoons of unsalted butter and pour it into a nonstick 10-inch cake pan. Sprinkle brown sugar over the butter and drizzle honey on top. Sprinkle sliced or slivered almonds evenly over the mixture. For the cake, sift together 1 1/4 cups of cake flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt three times to make the cake extra light. In the bowl of an electric mixer fitted with a whisk attachment, beat 1/2 cup of softened unsalted butter until smooth and fluffy. Add 1 1/2 cups of sugar and continue to mix. Add 3 large eggs, one at a time, beating after each addition. Continue to beat until light and fluffy, about 3 minutes. With the mixer running on low speed, add one-third of the dry ingredients and mix to combine. Add half of the buttermilk and continue to mix. Add another third of the dry ingredients, mix, and add the remaining buttermilk and vanilla. Add the remaining dry ingredients and mix until smooth. Pour the batter into the pan. Bake until the cake is springy and firm in the middle, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving plate. Let it sit with the pan still on top for 5 minutes so the caramel can seep into the cake a bit before removing the pan. If the topping sticks to the pan, heat the pan over low heat to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.