Remove the cake from the oven, leave to rest in the mold for about 10 minutes, then turn out onto a rack. Prick the hot cake several times with a wooden skewer.
Immediately prepare the caramel: In a large, heavy skillet, melt the sugar over medium-high heat, without stirring. (When the sugar begins to melt, stir the pan occasionally so that the caramel becomes evenly golden brown. You don’t want the caramel to become too dark or it will taste bitter). Add the nuts and cream and stir with a wooden spoon until the caramel has dissolved again. Spread the caramel over the hot cake, poking it again several times so that it flows into the holes.
Let the cake cool.
Chocolate cake with peanut caramel
