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Pour half of cake batter into spring form mold; bake for 15 minutes
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Surface tension will be taught enough to receive filling:
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• Cover surface, starting with edges, with chocolate chips, until completely covered by single thin layer (quarter sized middle circle area can be left uncovered)
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• Cover chocolate chip layer with toasted pecan layer (quarter sized middle circle area can be left uncovered)
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• Carefully pour caramel mixture over chocolate and nuts, again starting around the edges, slowly moving toward the centre (the most sensitive surface area); ensure layer is completely covered with caramel
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Pour remaining cake batter into pan in exact manner: starting around edges, slowly moving toward centre (most sensitive surface area); ensure layer is completely covered with caramel
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Place in oven to finish baking for 45 to 55 more minutes, until cake springs back to touch
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Cook on wire rack for 30-40 minutes; while still slightly warm (just to touch, but not so warm caramel filling will spill out once spring form is released) gently loosen sides of spring form pan with butter knife and slide cake out of spring form pan
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Quickly wrap with plastic wrap and return to spring form pan until completely cool
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parchment strips between cake side and spring form pan and reseal pan
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Continue to do this all along the side of the pan until parchment strips are mostly between pan and cake;
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Remove cake from spring form pan; dust with icing sugar or garnish with whole nuts
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Serve with a sprig of mint and whipping cream