Flourless Foolproof Fabulous Chocolate Cake

* Exported from MasterCook *

FLOURLESS FOOLPROOF FABULOUS CHOCOLATE CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Ounce Chocolate -- bittersweet
1/2 Cup Butter, sweet -- softened
1/2 Cup Sugar
5 Egg -- separated
2 Tablespoon Rum -- dark
1/3 Cup Walnuts -- chopped
2 1/2 Cup Creme Ganache (below)
3 Cup English Toffee -- crushed
(below)
CREME GANACHE
1 Quart Heavy cream
2 Pound Bittersweet chocolate
ENGLISH TOFFEE
3 Cup Walnuts -- chopped
3 Cup Sugar
1/2 Cup Water
1/2 Cup Light Karo
2 Teaspoon Vanilla extract
2 Cup Butter -- sweet
ftp.clark.net/pub/watc/recipes

Preheat the oven to 325.

Butter an 8-inch cake pan and line the bottom with parchment paper.
Melt the chocolate in a double boiler. Beat the butter with 1/4 cup of the
sugar until light and fluffy. Add the egg yolks, two at a time, and then
the rum, then the walnuts, beating


In a separate bowl, beat the egg whites and the rest of the sugar until
they are stiff and shiny. Add the melted chocolate to the butter mixture
and combine well. Fold in the egg whites and combine well, until there are
no more white streaks. Pour


Cool the cake and then chill.

Whip 2 1/2 cups of ganache until light and fluffy. Smooth a little
of the ganache on top of the chilled cake. Sprinkle crushed toffee on
top of the cake, and then cover the whole thing, top and sides, with
ganache and chill for two hours.

Serve the cake at room temperature.

Ganache: Bring the cream to a boil in a 6-quart pot. When the cream
boils, remove it from the heat immediately and add all the chocolate at
once. Stir with a wire whisk until the chocolate is all melted. Pour into
a bowl, allow to cool at room temp
e

Toffee: Preheat the oven to 175. Put nuts on a cookie sheet and
place in the oven to keep warm. Coat another cookie tray with vegetable
oil.

Put the sugar, water, corn syrup, and vanilla in a heavy saucepan
and stir well to dissolve the sugar. Wash down the sides of the pan with
a pastry brush dipped in cold water so that there is no sugar clinging to
the sides of the pan. Cook over hig
h

from "Special Desserts" by Ann Amernick, Clarkson Potter, publishers

This is the Wedding Cake recipe, as heard on Weekend All Things
Considered. Please feel free to post it around, as long as you keep the
copyright information.

All of WATC's recipes are available by both Anonymous FTP and the
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