The way to a man’s heart is through his stomach.
Or so they say. I can’t exactly say that the way to my man’s stomach was this cake, but I do remember that quite a few of his male friends used to praise this cake whenever they had a piece at my place, telling my then boyfriend (now husband) that I was a keeper.
I cut the recipe from a women’s magazine decades ago because it sounded good. Since then it has been “my signature cake”. Whenever there is a special occasion, I usually bake one. Especially if it’s to do with hubby’s special celebrations. The combination of hazelnuts and dark chocolate in the cake mixture is simply heavenly with the soft butterscotch topping. It’s actually so yummy and morish that hubby often hides some, to have more for himself before others eat it all up.
- 3 eggs
- 2 1/2 dl sugar
- 150 g butter
- 3 dl ordinary wheat flour (not self-raising)
- 1 tsp baking powder
- 75 g hazelnuts
- 75 g dark chocolate
THIS IS WHAT YOU DO
- Beat the eggs and sugar until fluffy.
- In a separate bowl beat the butter until light.
- Combine the two mixtures.
- Crush the hazelnuts (or buy a packet of ready-made crush) and chop the chocolate into small pieces
- Mix together the flour, baking powder, nuts and chocolate. Add to the mix.
- Grease a low, preferably a springform, round cake tin. Pour in the mixture.
- Bake at low temperature, 150° Celsius, for about 40-50 minutes.
FOR THE TOPPING
- 2 dl full whipping cream
- 2 dl sugar
- 1 tbsp butter
- chocolate sprinkles
Now this is the tricky part of this cake. Getting the butterscotch just right takes some practise and experience. I have failed in so many ways over the year. Either I cooked it too little, which results in a too liquid consistency that is immediately soaked in by the cake, and results in no topping at all. Or, trying to avoid the previous scenario, I cooked it too long, and ended getting it thick, grainy and horribly hard. I’ve also managed to produce a sticky, chewy consistence that almost breaks your teeth, just as the worst type of toffee! Anything is possible unless you know exactly what temperature to use on your cooker, and what the correct consistency is. Don’t lose heart, though – you may be a natural with this, or then, at least through trial and error you will get it right.
Put the cream and the sugar in a saucepan and start cooking at medium heat. On my present induction cooker, I tend to have the temperature at 3.5-4 (out of 9). Keep cooking, stirring it quite often, so it won’t stick to the bottom. Make sure it’s bubbling a little all the time, but not too much! Just small bubbles like in the picture above. For me, the cooking time tends to be a minimum of 30 minutes, sometimes even more. Towards the end, the mixture starts thickening up and darkens in colour. A test that all the recipes advise is to put a drop of the mixture into a glass of cold water. If it dissolves at all into the water, it’s not ready yet. It’s supposed to form a nice, solid drop on the bottom of the glass. I usually always keep testing one drop after another, and never really know if it’s right or not. Nowadays, having baked this cake so many times, I just use my intuition (and still sometimes get it wrong!).
Anyway, once the butterscotch is ready (or you think it is), take the pan off the heat, add the butter, and let it settle for a while. Then pour it on top of the cake that you have removed from the baking tin. Start from the middle and keep moving towards the sides. The butterscotch is supposed to trickle down the sides of the cakes. You can help it with a knife if needed.
Decorate with some chocolate sprinkles, and voilà, ready to be devoured!
To serve the cake, a bunch of green grapes look nice, and go very well with the taste as well. The cake keeps quite well for several days, and stays nice and moist. If kept in the fridge, the butterscotch tends to lose its shine a little.
ENJOY ON ITS OWN, OR WITH A CUP OF GOOD COFFEE!