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Name: Flourless Foolproof Fabulous Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Rum, dark; 1 qt Heavy cream; 2 lb Bittersweet chocolate; 5 Egg separated; 1/3 c Walnuts chopped; 2 ts Vanilla extract; 3 c Sugar; 3 c English Toffee crushed; 1/2 c Water; 2 1/2 c Creme Ganache (below); 10 oz Chocolate, bittersweet; 1/2 c Sugar; 3 c Walnuts chopped; 2 c Butter, sweet; 1/2 c Light Karo; 1/2 c Butter, sweet softened

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INGREDIENTS

2 tb Rum, dark
1 qt Heavy cream
2 lb Bittersweet chocolate
5 Egg ; separated
1/3 c Walnuts ; chopped
2 ts Vanilla extract
3 c Sugar
3 c English Toffee ; crushed
1/2 c Water
2 1/2 c Creme Ganache ; (below)
10 oz Chocolate, bittersweet
1/2 c Sugar
ENGLISH TOFFEE
3 c Walnuts ; chopped
2 c Butter, sweet
1/2 c Light Karo
1/2 c Butter, sweet ; softened
CREME GANACHE

INSTRUCTIONS

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 well each time. 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 the mixture into the cake pan and bake about 25 minutes, until a toothpick inserted in the center comes out with a few crumbs. 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 temperature, cover with plastic wrap, and chill. You can keep in the refrigerator for a week or in the freezer for several months. 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 high heat until it reaches a boil, continuing to wash down with water. After it has boiled for one minute, add the butter, stirring often. It is done when it registers 290 on a candy thermometer and it is the color of a brown paper bag. Remove from heat and stir in the walnuts. Pour the mixture onto the oiled sheet and let it cool completely. 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 WATCs recipes are available by both Anonymous FTP and the WWW. Please use those methods of downloading the recipes if you can. Otherwise, send e-mail. ftp.clark.net/pub/watc/recipes

NOTES

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Flourless Foolproof Fabulous Chocolate Cake

2 tb Rum, dark
1 qt Heavy cream
2 lb Bittersweet chocolate
5 Egg separated
1/3 c Walnuts chopped
2 ts Vanilla extract
3 c Sugar
3 c English Toffee crushed
1/2 c Water
2 1/2 c Creme Ganache (below)
10 oz Chocolate, bittersweet
1/2 c Sugar
 ENGLISH TOFFEE
3 c Walnuts chopped
2 c Butter, sweet
1/2 c Light Karo
1/2 c Butter, sweet softened
 CREME GANACHE

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 well each time.       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 the mixture into the cake pan and bake about  25 minutes, until a toothpick inserted in the center comes out with a few  crumbs.         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 temperature, cover with plastic wrap, and  chill. You can keep in the refrigerator for a week or in the freezer for  several months.         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 high heat until it reaches a boil, continuing  to wash down with water. After it has boiled for one minute, add the  butter, stirring often. It is done when it registers 290 on a candy  thermometer and it is the color of a brown paper bag. Remove from heat and  stir in the walnuts. Pour the mixture onto the oiled sheet and let it cool  completely.    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 WATCs recipes are available by both Anonymous FTP and the WWW.  Please use those methods of downloading the recipes if you can. Otherwise,  send e-mail.                        ftp.clark.net/pub/watc/recipes

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Nutrition

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Serving Size: 1 Cake (6511g)
Recipe Makes: 1

Calories: 26545
Calories from Fat: 13396 (50%)

Amt Per Serving		% DV

	Total Fat 1488.4g	1985 %
	Saturated Fat 779.7g	3898 %
	Monounsaturated Fat 391.9g
	Polyunsanturated Fat 230.6g
Cholesterol 3628.6mg		1116 %
Sodium 1709.9mg		59 %
Potassium 7238.2mg		190 %
Total Carbohydrate 3432.6g		1010 %
	Dietary Fiber 95.5g	382 %
	Sugars, other 3337.1g
Protein 162g		231 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 26545

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