Ingredients
2 9-inch layers of choc. cake
1 fudge icing (recipe)
1 caramel sauce (recipe)
1 1/2 cup cashews, roasted, unsalted
2 cup heavy cream
2 1/2 lb semisweet chocolate
1/3 cup light corn syrup
1 cup brown sugar, firmly packed
2 tsp butter
1/8 tsp salt
1/3 cup heavy cream
Directions
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......
Servings: 10 servings
Pour La France's Fudge Caramel Cake - Express Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Dessert; Fudge
The History of Recipes
Academics have proved the existance of recipes far back into distant history, at least as far as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these ancient cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
During the time of the Roman Empire a roman called Apicius created some scripts describing recipes enjoyed by the Romans. In his publication, he describes how the meals were separated into appetizers, main meal and dessert, something that is very familiar to us today. Additionally, he tells us how the Roman cooks were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens for example bay, mint and dill. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy land, including spices such as parsley, basil and rosemary. These new herbs and spices caused an increase in recipe publications, most of which are now in academic collections. When we get to the twentieth century, cookery books were in great demand, due to better eduction, leisure time and being a little richer. |
We hope you enjoy this Pour La France's Fudge Caramel Cake Express recipe.
