*  Exported from  MasterCook  *
 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
                         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
     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
 	    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
 	    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
  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
      WWW. Please use those methods of downloading the recipes if you can.
      Otherwise, send e-mail. 
                    - - - - - - - - - - - - - - - - - -