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