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Add a photoServings: 10
Ingredients
- 2 x 9-inch layers of choc. Cake
- 1 x Fudge Icing (Recipe)
- 1 x Caramel Sauce (Recipe)
- 1Â 1/2 c. Cashews, roasted, unsalted
- 2 c. Heavy Cream
- 2Â 1/2 lb Semisweet Chocolate
- 1/3 c. Light Corn Syrup
- 1 c. Brown Sugar, firmly packed
- 2 tsp Butter
- 1/8 tsp Salt
- 1/3 c. Heavy Cream
Directions
- 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 minced cashews.
- FUDGE ICING:Bring cream to boil. Stir in chocolate till melted and smooth. This will be very soft but will harden when cooled. Chill till 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 cold, 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 in cream. Chill till cold.
- Chef Jenny Mattingsley, of Pour la France, 7959
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 10 servings | |
| Calories 917 | |
| Calories from Fat 675 | 74% |
| Total Fat 80.07g | 100% |
| Saturated Fat 45.54g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 220mg | 9% |
| Potassium 1108mg | 32% |
| Total Carbs 74.7g | 20% |
| Dietary Fiber 19.4g | 65% |
| Sugars 27.69g | 18% |
| Protein 18.39g | 29% |
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