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Decadent Desserts

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A tempting selection of elegant and stylish desserts is beautifully laid out in this full-colour cookbook. Featured amongst the many luscious dessert recipes are informative how-to guides and illustrated step-by-step instructions to challenge every cook's hidden gourmet talents.
Decadent Desserts
Chocolate Pecan Upside-Down Cake

Chocolate Pecan Upside-Down Cake      "Chocolate Pecan Upside-Down Cake" is available in PDF format print friendly version
Dense chocolate cake covered with a nutty caramel sauce. Garnish individual servings with a dollop of whipped cream or small scoop of ice cream.
 
Butter (not margarine)3 tbsp.50 mL
Hard margarine (see Note)3 tbsp.50 mL
Brown sugar, packed1 cup250 mL
Water3 tbsp.50 mL
 
Pecan halves1 1/2 cups375 mL
Butter (or hard margarine), 1 cup250 mL
softened
Granulated sugar1 cup250 mL
Vanilla1 tsp.5 mL
 
Large eggs33
 
All-purpose flour1 1/4 cups300 mL
Cocoa, sifted if lumpy3/4 cup175 mL
Ground cinnamon1 tsp.5 mL
Baking powder3/4 tsp.4 mL
Baking soda1/4 tsp.1 mL
Salt1/4 tsp.1 mL
 
Sour cream1/2 cup125 mL
 
Grease 9 inch (22 cm) springform pan. To prevent batter from leaking out of springform pan, use pan with a secure/tight-fitting base. Or set pan on sheet of foil and firmly press foil up around side of pan. Insert empty 14 oz. (398 mL) can filled 3/4 full with dried beans. Melt first amount of butter and margarine in medium saucepan on medium. Add brown sugar and water.  Stir. Bring to a boil. Boil for about 3 minutes, stirring occasionally, until mixture is smooth and sauce-like.

Coarsely chop 1/2 cup (125 mL) pecans. Add to brown sugar mixture. Add remaining pecans. Mix well. Turn into prepared pan. Press pecans down flat in single layer. Cool.

Beat second amount of butter, granulated sugar and vanilla in large bowl, scraping down side occasionally, until light and fluffy.

Add eggs, 1 at a time, beating well after each addition.

Combine next 6 ingredients in medium bowl.

Add flour mixture to butter mixture in 3 parts, alternately with sour cream in 2 parts, beating on low until combined. Carefully spoon batter into pan, spreading gently over pecan mixture in even layer. Bake in 350°F (175°C) oven for 45 to 50 minutes until wooden pick inserted near centre comes out clean. Let stand in pan on wire rack for 30 minutes. Run knife around inside and outside edges of cake. Remove can. Invert cake onto serving plate. Do not remove pan. Let stand inverted for 2 minutes. Remove pan and replace any pecans that have come off cake. Cool completely. Cuts into 12 pieces.
 
1 piece: 533 Calories; 35.6 g Total Fat (14.8 g Mono, 3.8 g Poly, 15.1 g Sat); 109 mg Cholesterol; 54 g Carbohydrate; 3 g Fibre; 6 g Protein; 358 mg Sodium
 
Note: Although using all butter gives great flavour, the use of some margarine helps the caramel stay softer.

 
 
Reprinted from Decadent Desserts © Company's Coming Publishing Limited

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