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Receta Pour La France's Fudge Caramel Cake Express News
by Global Cookbook

Pour La France's Fudge Caramel Cake Express News
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Ingredientes

  • 2 x 9-inch layers of choc. Cake
  • 1 x Fudge Icing (Recipe)
  • 1 x Caramel Sauce (Recipe)
  • 1 1/2 c. Cashews, roasted, unsalted
  • 2 c. Heavy Cream
  • 2 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

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chef Jenny Mattingsley, of Pour la France, 7959