Not quite your traditional cake but hey it sounds really good to me.
Sounds like one large piece of candy. Graham crackers, nuts and chocolate with a little kahlua on the side.
1/2 cup Graham cracker crumbs 1/2 cup Finely chopped walnuts 1 cup Finely chopped almonds 1/2 cup Granulated sugar 1/2 cup Unsalted butter, melted
>2 cups Heavy cream 16 oz. semisweet chocolate, chopped coarse 2 Tb Light corn syrup 1/2 cup Unsalted butter, cut into pieces
1 1/2 cups Granulated sugar 1/2 cup Water 6 Large Egg Yolks 1 1/2 cups Unsalted butter, softened 1/2 cup Kahlua 4 oz. Semisweet chocolate, chopped, melted, and cooled
Oven Temp ~ 350° Baking Time ~ 30 - Pan Type ~ 9 inch springform pan
Preheat oven and lightly oil a 9 1/2- by 2-inch
In a bowl, stir together crust ingredients until combined well and press
onto bottom of pan. Bake crust in middle of oven 15 minutes or until
pale golden, cool in pan on a rack.
In a saucepan heat heavy cream, chocolate and corn syrup over moderately high
heat; stirring occasionally until chocolate is melted and mixture just
comes to a boil. Remove pan from heat and stir in butter one piece at a
time until smooth. Pour mixture over crust in pan and chill until firm, takes
about 3 hours.
In a saucepan cook sugar and water over moderately high heat, stirring
occasionally until sugar is melted. Simmer syrup undisturbed until a
candy thermometer registers 240°F.
In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a
stream, beating on high speed until thickened and cooled. Reduce speed to
medium and beat in the butter a little at a time. Beat in Kahlua and chocolate
until combined well. Spread buttercream over chocolate layer and chill
Chocolate Kahlua Dream Cake until firm, takes about 3 hours.
Run a knife around edge of pan and carefully remove side of pan.
Serving Size 119 g Calories 557
Calories from Fat 376 Total Fat 41.7g 64%
Saturated Fat 23.2g 116% Cholesterol 140mg 47% Sodium 193mg 8% Total Carbohydrates 45.2g 15%
Dietary Fiber 2.6g 10% Sugars 38.8g Protein 4.4g
Vitamin A 19% • Vitamin C 0% • Calcium 5% • Iron 8%
Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.
Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes
When Baking with Butter:
Room temperature butter in the cake batter is one of the
biggest cake baking mistakes. In fact, butter must be below 68°
to trap air molecules and build structure. Otherwise, the fat
will liquefy and the cake will be flat. To get “cool”
butter, cut the chilled butter into chunks and let it sit in a
bowl for 5 minutes before beating.
When Mixing Cake Batter:
You cannot over beat the eggs, sugar and butter,
but you can over beat the
flour. If you do, gluten will form and you will be making a
quick bread instead of layer cake. Beat the flour just until
there are no visible signs of dry flour, but not until the
batter is completely smooth.
Cake flour is milled from soft wheat that has
a lower gluten content and higher starch content than all-purpose flour. It helps to ensure
a fluffy texture in cakes and pastries. A substitute for cake
flour is to use all-purpose flour, but reduce the amount by 2
tablespoons per cup.
The food choices that we make every day have a profound effect
on the environment. From farm to spoon, growing our food, processing it and
transporting it all use tremendous amounts of energy, water and chemicals. By
making just a few small changes in our eating and buying habits, we can greatly
reduce this impact. When we eat green, we help the environment by reducing
global warming pollution and help ourselves by eating fresh and healthy food.
Eat local from farmers in your own neighborhood!