Pour la France's Fudge Caramel Cake
- 2 9-inch layers of chocolate cake (homemade or store
For Fudge Icing and Carmel Sauce:
- 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. (Recipes below.)
- Repeat with next 2 cake
- 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,