Salted Chocolate Upside-Down Cake

Instructions

1. 1

   Preheat oven to 180°C (350°F) and grease a 20cm (8 inch) round cake pan. Line the bottom with parchment paper.

   Tip: Use a high-quality cake pan for an even bake.

2. 2

   In a medium saucepan, combine the caramel sauce and 100ml (3.4 fl oz) of water. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.

   Tip: Be careful not to burn the caramel.

3. 3

   In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk to combine.

   Tip: Use a digital scale for accurate measurements.

4. 4

   Add the melted butter and eggs to the dry ingredients. Mix until just combined.

   Tip: Don't overmix the batter.

5. 5

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   In a 20cm (8 inch) round cake pan, arrange the pecans in a concentric circle pattern. Drizzle with the melted caramel sauce.

   Tip: Use a spatula to spread the caramel evenly.

7. 7

   Pour the melted chocolate over the pecans, then smooth the top.

   Tip: Use an offset spatula for a smooth finish.

8. 8

   Pour the batter over the chocolate layer and smooth the top.

   Tip: Use a spatula to spread the batter evenly.

9. 9

   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door until the timer goes off.

10. 10

    Remove from the oven and let cool in the pan for 10 minutes.

    Tip: Use a spatula to loosen the edges.

11. 11

    Invert onto a serving plate and slice into wedges.

    Tip: Serve warm or at room temperature.

12. 12

    Drizzle with the melted salted butter and sprinkle with flaky sea salt, if desired.

    Tip: For an extra-special touch.