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
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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
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