Title: Pour la France's Fudge Caramel Cake - Express News
Categories: Cakes, Sauces
Yield: 10 servings
2 ea 9-inch layers of choc. Cake 1/3 c Light Corn Syrup
1 ea Fudge Icing (Recipe) 1 c Brown Sugar, firmly packed
1 ea Caramel Sauce (Recipe) 2 ts Butter
1 1/2 c Cashews, roasted, unsalted 1/8 ts Salt
2 c Heavy Cream 1/3 c Heavy Cream
2 1/2 lb Semisweet Chocolate
FOR CAKE:
Slice round cake layers horizontally in half to make 4 round cake
layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce
and Cashews. Repeat with next 2 cake layers. Place final cake layer on
top, frost top and sides of cake with Fudge Icing and cover sides of cake
with chopped cashews.
FUDGE ICING:
Bring cream to boil. Stir in chocolate until melted and smooth.
This will be very soft but will harden when cooled. Refrigerate until
workable consistency. NOTE: The time it takes to get to a workable
consistency depends on the weather. This is much like making fudge candy.
The author, (Arlene Lightsey), made this sauce on a cool, clear day and
had no problem.
CARAMEL SAUCE:
Bring first 4 ingredients to boil and reduce to thick syrup. Very
carefully, (because it will splatter), add cream. Refrigerate until cool.
Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959
Broadway, San Antonio, Texas......
