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Toledo Club Chocolate Toffee Terrine Cake
1 1/2 sticks unsalted butter
3/4 C. granulated sugar
2 3/4 C. all-purpose flour
1 3/4 C. buttermilk
1 t. baking soda
2 whole eggs
1 1/2 t. vanilla extract
1 1/4 C. Heath Bar, crushed
1 1/2 C. pecans, toasted and crushed
Ganache (recipe follows)
Caramel layer (recipe follows)
Preheat oven to 350°F. Butter 2 sheet pans and dust with flour. In mixer with paddle attachment, cream butter, sugar, and flour until smooth. In a bowl, mix together with buttermilk, baking soda, eggs, and vanilla. Add to the flour mixture and mix until blended.
Divide batter evenly among two 9-by 13-inch pans; sprinkle each pan with Heath Bar pieces and pecans. Bake for 20 minutes or until golden brown and firm. Cool.
Divide both cakes into thirds across the pan. Remove from pan. Prepare ganache.
2 C. heavy cream
1 lb. and 6 oz. Callebaut bittersweet chocolate, chopped
Bring the cream to a boil. Pour over the chocolate. Stir until smooth. Spread half of ganache over 2 of 6 layers. Reserve the other half.
Prepare caramel layer.
1 C. granulated sugar
1/3 C. honey
1 1/2 T. corn syrup
1 3/4 C. heavy cream
2 T. unsalted butter, cubed
In a sauce pan, heat sugar, honey, and corn syrup to 360°F. using a candy thermometer. Add the heavy cream and butter slowly, stirring constantly until butter melts and immediately pour over 2 of remaining 4 layers of cake.
1/2 C. Heath Bar, crushed
1/2 C. toasted pecans, crushed
Sprinkle the caramel layers with Heath and pecans. Place each on a layer covered with ganache. Top with remaining uncovered layers and freeze. On the day of serving, warm the remaining ganache and spread over the entire cake. Cool and slice each into 6 triangles.
Serve with toffee crunch ice cream.
Yield: Each cake produces 6 triangles for total of 12 servings
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