2 9-inch layers of chocolate. Cake
2 c Heavy Cream
1/3 c Light Corn Syrup
2 tsp. Butter
1/3 c Heavy Cream
1 1/2 c Cashews, roasted, unsalted
2 1/2 lb. Semisweet Chocolate
1 c Brown Sugar, firmly packed
1/8 tsp. Salt
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.
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.
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