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Recipe by: leoncia
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See below ingredients and instructions of the recipe
2 9-inch layers of choc. Cake
1 Caramel Sauce (Recipe)
2 c Heavy Cream
1/3 c Light Corn Syrup
2 ts Butter
1/3 c Heavy Cream
1 Fudge Icing (Recipe)
1 1/2 c Cashews, roasted, unsalted
2 1/2 lb Semisweet Chocolate
1 c Brown Sugar, firmly packed
1/8 ts Salt
FOR CAKE:
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 chopped cashews. FUDGE ICING: 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. CARAMEL SAUCE: 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,
Texas......
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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