Servings:eight to ten.
For the toasted nuts, I like a mixture of whole hazelnuts (roughly chopped after toasting and skinning), slivered almonds, and large walnut pieces. This cake is easiest to cut with a serrated knife at room temperature. It’s still delicious a day after baking, but I can’t guarantee it will be around that long.
Oh my, verrrrry dangerous cake indeed! I baked it pretty much as the recipe was written but had to add some melted bittersweet chocolate due to not having enough cocoa powder. It turned out like a fudgy nutty caramel brownie cake that was a HUGE HIT at my mother’s 86th birthday. Presented great and was a lot easier than a towering birthday cake but the same impact. I highly recommend! Will be making again but next time I think I’ll make more caramel for the nuts, it was almost not enough......
Quite tasty & pretty but not my favourite chocolate cake recipe ever. My biggest complaint would be that the caramel spilled over and burned in the oven even though I used the recommended size of cake pan. I also envisioned the cake being a little more dense and "chocolatey" but the crumb is quite light almost like a cake from a mix. That said - everyone who ate it quite enjoyed it! I used a combination of hazelnuts and slivered almonds. photo at//www.kashibox.com/item/37834/recipe-13-chocolate-nut-upside-down-cake
Absolutely divine! As a chocolate, caramel, and nut lover I couldn't have been more in love with this sweet concoction! Will definitely make again and will probably eat too much of it ;) Highly recommend to everyone!!!
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