November 29, 2008

DB Caramel Cake with Browned Butter Frosting


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After burning my initial batch of caramel and setting the stovetop on fire, I finally nailed the caramel recipe! My advice is to use about a medium saucepan, so that there is a thinner layer of sugar water and more space between the top of the pan and the mixture. That way, the caramel forms more quickly and is less likely to boil over when you add the last cup of water.
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This cake came at a perfect time, as I needed to make a cake for a birthday. I made a simple ganache by melting a handful or two of semisweet chocolate chips with some soy milk and let the cooled chocolate ooze over the edges of the cake. That way I did not have to worry about my frosting job being quite so pretty! I also added some toasted sliced almonds for contrast and to give the cake more of a candy bar theme.
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Changes: Rather than using cream in the frosting, I used plain, unsweetened soy milk. I also used soy milk in the cake and used egg replacement rather than the 2 eggs required.
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Overall, the cake was good, but I am not a big fan of caramel or very sweet desserts, so I felt that the slightly bitter chocolate helped to balance it. I did enjoy the fat-free caramel syrup and will use it in the future when caramel sauce is required for a healthier version.


1 comments:

Claire said...

Great job! I love the chocolate and nuts on the side.