Receta Pour La France's Fudge Caramel Cake Express News

click to rate
0 votos | 938 views
Raciónes: 10

Ingredientes

Cost per serving $2.33 view details
  • 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

Languages

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%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment