This week's recipe was chosen by Tammy of Wee Treats by Tammy and what a great choice! Considering how decadent Dorie's picture looked I decided we didn't need a whole cake, so I thirded the recipe and made 3 muffin sized cakes.
The cake mix worked perfectly. I lined a jumbo muffin pan and baked them for 25 minutes at 150 deg C. The texture was probably more cake than brownie but very soft, moist and intensely chocolaty. Maybe a few minutes less would have given a more fudge-like middle but I was totally happy with these.
The taste test ...
The cake was delicious! I will definitely be making this again. The muffin size works really well and I love doing individual serves. My only issue was with the caramel.
It took about 15 minutes to get a beautifully clear, deep amber toffee (I was tempted to make toffee apples at this stage) but when I added the cream and butter it all went wrong. The caramel went really milky and cloudy looking and cystalised as it cooled. The end result looks dull and uninviting. It tasted nice but a bit sugary rather than smooth as I had envisinged. While I did halve the recipe I've never had any trouble working with sugar before.
So if anyone out there can tell me where I went wrong I would be very grateful! My taste testers didn't care but the perfectionist in me really wants to make it, well ... perfect!