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 Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Dessert; Fudge
The History of Recipes
We can track the history of `recipes` back into antiquity, certainly as far back as the Egyptians, and potentially, even further back. However, mostly, these early records were just simple hieroglyphic or cunieform recipes for preparing meals.
Progressing into Roman times around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef describes how the cooks of Roman times were skilled in the use of a wide range of herbs, including some familiar names such as basil, mint and dill. For the next few years, the upper-class families of the West strove to serve the best banquets, and consequentially chefs and their collection of recipes were greatly in demand. Even so, it was during the 1800s the formal cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down popular recipes of the day. By the advent of the twentieth century, cookery publications were starting to become popular due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Pour La France's Fudge Caramel Cake recipe.
