Chocolate Brownie Turtle Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 113.39 g semisweet chocolate
- 113.39 g unsweetened chocolate
- 177.44 ml butter
- 3 eggs
- 354.88 ml granulated sugar
- 4.92 ml vanilla
- 177.44 ml all-purpose flour
- 3.69 ml baking powder
- 0.25 ml salt
- 177.44 ml pecans, chopped
- 177.44 ml chocolate chips
- 283.49 g light caramels
- 29.58 ml whipping cream
- 170.09 g semisweet chocolate
- 78.78 ml whipping cream
- 12 pecan halves (garnish)
directions
- In a double boiler, melt semi-sweet and unsweetened chocolate with butter; set aside.
- In a large bowl, whisk together eggs, sugar and vanilla until well combined.
- Stir in chocolate mixture.
- Mix together flour, baking powder and salt; stir into chocolate mixture.
- Add pecans and chocolate chips, stirring until just combined.
- Scrape mixture into a 9” springform pan lined with parchment or waxed paper on the bottom.
- Bake at 350 degrees for 45 minutes, or until cake starts to pull away from side and cracks form on top.
- Let cook in pan on rack.
- In a double boiler, melt caramels with cream, stirring occasionally for 10 minutes or until smooth.
- Pour over brownie cake in pan.
- Refrigerate 30 minutes or until set.
- In a double boiler, melt semisweet chocolate with cream, whisking until smooth.
- Let cool slightly; pour over caramel layer.
- Garnish with pecans.
- Refrigerate for at least 4 hours.
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