Cost per recipe $56.18 view details
- 10 ounce Chocolate, bittersweet
- 1/2 c. Butter, sweet, softened
- 1/2 c. Sugar
- 5 x Egg, separated
- 2 Tbsp. Rum, dark
- 1/3 c. Walnuts, minced
- 2Â 1/2 c. Creme Ganache (below)
- 3 c. English Toffee, crushed (below)
- 1 quart Heavy cream
- 2 lb Bittersweet chocolate
- 3 c. Walnuts, minced
- 3 c. Sugar
- 1/2 c. Water
- 1/2 c. Light Karo
- 2 tsp Vanilla extract
- 2 c. Butter, sweet
- Preheat the oven to 325.
- Butter an 8-inch cake pan and line the bottom with parchment paper. Heat the chocolate in a double boiler. Beat the butter with 1/4 c. of the sugar till light and fluffy. Add in the egg yolks, two at a time, and then the rum, then the walnuts, beating well each time.
- In a separate bowl, beat the egg whites and the rest of the sugar till they are stiff and shiny. Add in the melted chocolate to the butter mix and combine well. Mix in the egg whites and combine well, till there are no more white streaks. Pour the mix into the cake pan and bake about 25 min, till a toothpick inserted in the center comes out with a few crumbs.
- Cold the cake and then chill.
- Whip 2 1/2 c. of ganache till light and fluffy. Smooth a little of the ganache on top of the chilled cake. Sprinkle crushed toffee on top of the cake, and then cover the whole thing, top and sides, with ganache and refrigeratefor two hrs.
- Serve the cake at room temperature.
- Ganache: Bring the cream to a boil in a 6-qt pot. When the cream boils, remove it from the heat immediately and add in all the chocolate at once. Stir with a wire whisk till the chocolate is all melted. Pour into a bowl, allow to cold at room temperature, cover with plastic wrap, and chill. You can keep in the refrigerator for a week or possibly in the freezer for several months.
- Toffee: Preheat the oven to 175. Put nuts on a cookie sheet and place in the oven to keep hot. Coat another cookie tray with vegetable oil.
- Put the sugar, water, corn syrup, and vanilla in a heavy saucepan and stir well to dissolve the sugar. Wash down the sides of the pan with a pastry brush dipped in cool water so which there is no sugar clinging to the sides of the pan. Cook over high heat till it reaches a boil, continuing to wash down with water. After it has boiled for one minute, add in the butter, stirring often. It is done when it registers 290 on a candy thermometer and it is the color of a brown paper bag. Remove from heat and stir in the walnuts. Pour the mix onto the oiled sheet and let it cold completely.
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|Amount Per Recipe||%DV|
|Recipe Size 4198g|
|Calories from Fat 14031||71%|
|Total Fat 1625.46g||2032%|
|Saturated Fat 938.13g||3753%|
|Trans Fat 0.0g|
|Total Carbs 1533.77g||409%|
|Dietary Fiber 218.6g||729%|