Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon sea salt
- 1/2 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
Special equipment needed:
- 6 dariole molds
- Parchment paper
- Baking sheet
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the dariole molds with butter and line the bottom with parchment paper.
2. In a saucepan, combine the sugar and water. Cook over medium heat until the sugar dissolves, stirring occasionally.
3. Increase the heat to high and cook the sugar mixture, without stirring, until it turns amber in color and reaches 350°F on a candy thermometer.
4. Remove the saucepan from the heat and carefully whisk in the heavy cream, butter, and sea salt until smooth. Stir in the chopped pecans.
5. Pour the caramel mixture into the bottom of each dariole mold, filling them about 1/3 of the way up.
6. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
7. In a separate mixing bowl, cream together the softened butter and sugar until light and fluffy.
8. Beat in the egg and vanilla extract.
9. Gradually mix in the dry ingredients and buttermilk, alternating between the two, until the batter is smooth.
10. Divide the batter evenly among the dariole molds, filling them about 2/3 of the way up.
11. Place the dariole molds on a baking sheet and bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
12. Remove the dariole molds from the oven and let them cool for 10 minutes.
13. Run a knife around the edge of each mold to loosen the cakes, then invert them onto a serving plate.
14. Serve the caramel and pecan dariole warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Total time: 55-60 minutes
Temperature:
Oven temperature: 350°F
Serving size:
6 servings
Nutritional information:
Calories: 460
Fat: 26g
Saturated Fat: 13g
Cholesterol: 85mg
Sodium: 390mg
Carbohydrates: 56g
Fiber: 1g
Sugar: 45g
Protein: 3g
Substitutions for ingredients:
- Instead of pecans, you can use walnuts or almonds.
- If you don't have buttermilk, you can make a substitute by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice.
Variations:
- You can add a tablespoon of bourbon or rum to the caramel mixture for a boozy twist.
- Instead of making individual darioles, you can make one large cake in a 9-inch cake pan.
Tips and tricks:
- Be careful when making the caramel, as it can be very hot and sticky.
- Make sure the dariole molds are well-greased and lined with parchment paper to prevent sticking.
- Don't overmix the batter, as this can make the cakes tough.
- Let the cakes cool for 10 minutes before removing them from the molds to prevent them from falling apart.
Storage instructions:
- Store the caramel and pecan dariole in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the dariole, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the caramel and pecan dariole with a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle some extra caramel sauce over the top of the cake for added sweetness.
Garnishes:
- Sprinkle some chopped pecans or walnuts over the top of the cake for added crunch.
- Dust the cake with powdered sugar for a decorative touch.
Pairings:
- Serve the caramel and pecan dariole with a cup of coffee or tea for a cozy dessert.
Suggested side dishes:
- Fresh fruit, such as sliced strawberries or raspberries, would pair well with this dessert.
Troubleshooting advice:
- If the caramel mixture hardens too quickly, you can return it to the heat and stir until it melts again.
- If the cakes stick to the molds, run a knife around the edge of the mold to loosen them.
Food safety advice:
- Be careful when working with hot sugar, as it can cause burns.
- Make sure the cakes are fully cooked before serving to prevent foodborne illness.
Food history:
- Darioles are a type of small, cylindrical cake that originated in France in the 18th century.
Flavor profiles:
- The caramel and pecan dariole is sweet, nutty, and slightly salty.
Serving suggestions:
- Serve the caramel and pecan dariole as a dessert after a dinner party or special occasion.
Related Categories
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Region: French
Taste: Sweet, Nutty, Rich, Caramelized