This is the best, most chocolately chocolate cake I've ever made...but definitely the sort of thing you save for a blow out. But, there is no flour in it, so celiacs can also experience the resultant insulin induced coma.

Caramel nut cake

100g dark chocolate - chopped up
250g milk chocolate - chopped up
175g butter - chopped up (well cut into small lumps)
55g cocoa powder - sieved. Note: get proper cacao powder with no added sugar
5 large eggs
1 table spoon Bourbon-vanilla essence
250g golden canesugar
100g nuts - whatever sort you like, roughly chopped. I've used walnuts, pecans, pistaccios, cashews and pinenuts. All seperately or combined. The first 3 types worked better. You can also add in 100g things like dates, raisins etc.
icing sugar and cocoapowder to dust

22cm baking tin, greased and lined with baking paper

Melt the butter and chocolate in a water bath. To do this get a saucepan about 1/2 full boiling water on the hob, put a pyrex bowl that fits it but sticks out of the top, onto the saucepan. Put the chocolate and butter into this and melt it, stiring all the time. You don't want the ingredients to burn.

Once fully melted, remove from heat and add the cocoa. Leave to cool.

In a mixing bowl cream the eggs with the sugar and vanilla essence. With an electric handwhisk mix over the steam (so we're talking the water bath again) until the mixture starts to rise. It should go creamy and change colour.

Take off the steam whisk cold. (Maybe 5mins - doesn't need to go completely cold or anything)

Slowly add the chocolate mix stirring so thoroughly mixed. Then at the end stir in the nuts.

Cook at 180degrees for 35 mins.

Note, I usually cook it for 45mins to 1hour. Even at this point mixture will still stick to a skewer if used to check it. To completely cook the inside takes a good 1 1/2 hours but the result is a dry cake. When the middle is still gooey it becomes caramel like.

You must leave it to cool for at least 1/2 hour.

Enjoy.

Looks unhealthy but damn nice! Me want.

essentially fats and more fats baked together...
I WANT SOME NOW!!!

Craig wrote::o
essentially fats and more fats baked together...
I WANT SOME NOW!!!

I've been pestering the man for months because he doesn't log off and writes as me...
Oh well, a taste of his own medicine will do him good!

It's like having a mouth orgasm.....plus as there is no flour Craig can, theoretically, have some.

I always cut it into tiny little squares as it's just not possible to eat a whole slice...well, I can't at any rate.

Yum! Do you has pics?

Sadly no, because whenever I make it I turn round and the damn thing has been scoffed. It looks dark and chocolatey, so descriptive I know!

I'll be all over it if I can figure out an alternative to the butter and milk choc for double-special-needs types like myself, looks killer.

Spit wrote:I'll be all over it if I can figure out an alternative to the butter and milk choc for double-special-needs types like myself, looks killer.

I suspect that you could substitute almond butter and use dark chocolate. Might take a wee bit of jiggling to get it bang on, but perhaps if you 1/2ed the quantities as you experiment it should be fine.

that cake looks very nice