Chocolate cake with caramelized nut glaze
Chocolate Brownie with Caramelized Walnut Glaze I made this brownie in a multicooker after being inspired by a chocolate-glazed brownie I saw. I kept the idea of a cocoa and walnut base but opted for a simple glaze made of sugar, butter, and walnut pieces. The base is quick to prepare, and the glaze is spread over the cake once it has been turned out and allowed to cool slightly. Quick Info Preparation time: not specified exactly; the preparation of the batter and glaze is done in a short time Baking time: 45 minutes Total time: approximately 50-60 minutes, not including the time needed for the caramel to fully set Servings: number not specified; the cake is portioned after the glaze has set Difficulty: easy Recipe type: walnut brownie, prepared in a multicooker Ingredients For the base: 4 eggs 5 tablespoons sugar 125 g butter, at room temperature 2 tablespoons oil 2 tablespoons cocoa powder 3 tablespoons flour 3 tablespoons ground walnuts A few chopped walnut pieces for sprinkling on top 1 teaspoon rum essence A pinch of salt 1 packet baking powder For the walnut caramel: 2 tablespoons sugar 75 g butter, at room temperature 75 g walnut pieces Instructions 1. Separate the egg whites from the yolks. It’s easier to work with them if the butter is already soft and at room temperature. 2. Place the butter in a bowl and mix it with one tablespoon of sugar. Add the yolks, oil, and rum essence, then mix until you have a smooth mixture. 3. In another bowl, beat the egg whites with a pinch of salt. When they start to foam, gradually add the remaining 4 tablespoons of sugar and continue beating. 4. Fold the ground walnuts, sifted flour, cocoa powder, and baking powder into the egg whites. Mix just enough for the ingredients to be evenly distributed. 5. Gradually add the egg white mixture to the butter and yolk mixture. Gently fold in after each addition to combine the two mixtures without making them too dense. 6. Grease the multicooker pot with a little oil and pour the batter into it. Sprinkle some chopped walnut pieces on top. 7. Place the pot in the appliance, plug in the multicooker, and select the BAKE program. Set the temperature to 150 degrees and the time to 45 minutes. Close the lid and press the START button. 8. About 5 minutes before the program ends, the cake can be flipped to the other side. The top usually remains less colored in the multicooker, and flipping helps to brown it. 9. After the 45 minutes are up, remove the pot from the appliance and let the cake sit for a few minutes in the pot. It will cool slightly and will be easier to remove. 10. For the caramel, place the sugar in a pot over low heat. Stir until it completely dissolves. 11. Add the soft butter. Initially, the sugar may harden in places when it comes into contact with the butter. Keep the pot on the heat and stir continuously until the ingredients melt and combine. 12. Remove the pot from the heat and add the walnut pieces. Stir to distribute them through the caramel. 13. Let the pot cool for a few minutes. The caramel should not cool completely, just enough so that it’s not too hot to spread. 14. Turn the brownie out onto a serving plate and spread the walnut caramel on top. Allow the cake to sit until the glaze sets completely, then cut it into portions. Why I Make This Recipe Often It’s a simple cake with common ingredients and a base that doesn’t require much effort to prepare. The multicooker is especially useful when I want to bake without using the oven. The sugar, butter, and walnut glaze is made separately and changes the texture of the brownie, making it crunchier on top once cooled. Tips The butter for both the base and the caramel should be kept at room temperature. It incorporates more easily and doesn’t form cold lumps in the mixture. Sift the flour along with the cocoa powder and baking powder before adding them. This way, the ingredients distribute more evenly in the batter. Mix gently when folding the egg whites into the first mixture. There’s no need to insist once the batter is combined. The caramel should be monitored and stirred continuously after adding the butter. The sugar may temporarily harden, but it will melt again if the pot remains on low heat and the mixture is stirred. Do not cut the brownie immediately after spreading the caramel. The glaze needs time to set; otherwise, it will shift, and the slices won’t come out clean. Substitutions The recipe uses butter in both the base and the caramel, and the source does not indicate substitutes for it. To maintain the described taste and texture, it is preferable to use the butter specified in the recipe. Rum essence is included for flavor. If it’s not available, it can be omitted, but the flavor of the base will be less aromatic. There’s no need to add other ingredients. Variations You can mix chopped walnuts into the batter as well, not just on top, if you want the walnut texture to be present in more areas of the base. In the basic recipe, it is sprinkled on top of the mixture before baking. The amount of walnuts in the caramel can be chopped finer or coarser, depending on how they are cut. For a glaze with more visible pieces, the walnut should be cut larger. Serving Ideas The brownie is served after the caramel has set. It can be cut into small pieces since the glaze is concentrated and contains butter, sugar, and walnuts. It’s suitable on its own, without any additional toppings. Frequently Asked Questions Can the brownie be baked without being flipped? Yes. Flipping is not presented as a mandatory step but as a solution for the fact that the top remains less colored in the multicooker. If you choose to flip it, do so about 5 minutes before the program ends. Why does the sugar harden when I add butter? It’s normal for melted sugar to harden in places upon contact with the butter. The pot should remain on low heat, and the mixture should be stirred until the sugar and butter completely melt. When should the glaze be added? The walnut caramel is spread after the brownie is removed from the appliance, turned out onto a plate, and allowed to cool for a few minutes. The glaze is not applied before baking. How long should the cake cool before cutting? The source does not specify an exact time. It’s important for the glaze to be completely set before cutting. If it’s still soft, it will spread and be harder to portion. Can another program of the multicooker be used? The recipe specifies the BAKE program at 150 degrees for 45 minutes. Since each appliance may have different programs, no alternative setting is indicated. Nutritional Values The values below are estimates and refer to the entire recipe, roughly divided into 8 servings. They may vary depending on the size of the eggs, type of butter, and exact amount of walnuts used. For a serving of 1/8: Calories: approximately 410-430 kcal Protein: approximately 7-8 g Carbohydrates: approximately 28-31 g Fats: approximately 31-34 g Most of the fats come from the butter and walnuts, while the sugar mainly contributes to the carbohydrate content. These are indicative values, not a laboratory nutritional calculation. Storage and Reheating Store the brownie in a covered container once the glaze has completely set. It can be kept at room temperature for a short period in a cool, dry place. If it’s very warm in the room, keeping it cool helps the caramel remain firm. The cake does not need reheating. It is served cold or at room temperature. If it has been stored in the fridge and the caramel has set too hard, let it sit for a few minutes before serving to allow the glaze to soften slightly.
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