Pour la France's Fudge Caramel Cake - Express News |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 9-inch layers of chocolate cake |
1 1/2 cups cashews, roasted, unsalted |
2 cups heavy cream |
2 1/2 lbs semisweet chocolate |
1/3 cup light corn syrup |
1 cup brown sugar, firmly packed |
2 teaspoons butter |
1/8 teaspoon salt |
1/3 cup heavy cream |
Directions:
1. FOR CAKE:
2. Slice round cake layers horizontally in half to make 4 round cake layers.
3. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews.
4. Repeat with next 2 cake layers.
5. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews.
6. FUDGE ICING:
7. Bring cream to boil.
8. Stir in chocolate until melted and smooth.
9. This will be very soft but will harden when cooled.
10. Refrigerate until workable consistency.
11. NOTE: The time it takes to get to a workable consistency depends on the weather.
12. This is much like making fudge candy.
13. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem.
14. CARAMEL SAUCE:
15. Bring first 4 ingredients to boil and reduce to thick syrup.
16. Very carefully, (because it will splatter), add cream.
17. Refrigerate until cool.
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