Tony Claxton's Recipes
Caramel Fudge Fantasy
a.k.a.
Heart Attack On A Plate		    

When I make this I use a pie pan and cook the batter in one step, unmold it onto a plate and then pour the caramel on top spreading it to the edges. I then make a ganache using a 2 to 1 ratio of chocolate to cream and pour that over the top and let it dribble down the sides for a frosting. This cake is very, very rich even without the frosting, but if you like things like that then try it with the frosting.

                                   

Ingredients
1 C Butter
6 oz Unsweetened Chocolate
4 Eggs
2 C Sugar
2 t Vanilla
1/2 t Salt
1 C Flour
1 pkg Kraft Caramels
1/4 C Heavy Cream
optional
1/2 C Cream
8 oz Semisweet Chocolate


Instructions
  • Preheat oven to 325°
  • Grease and flour a 10 inch springform pan.
  • Melt butter in small saucepan and remove from heat.
  • Add chocolate and let sit for 5 minutes to melt.
  • Meanwhile, place eggs in mixing bowl and beat until frothy.
  • Add sugar, beating until lightened in color and thickened
    (about 4 minutes with electric mixer at medium speed).
  • Add vanilla and salt.
  • Stir butter and chocolate together until well combined.
  • Add to egg mixture and mix well.
  • Add flour, combining until just mixed. Do not over mix.
  • Pour 1/2 of the mixture into pan. Bake until set, about 20-25 minutes.
  • Meanwhile, melt caramels with cream, stirring until smooth.
  • Pour caramel over baked layer of batter.
  • Pour remaining batter over caramel and bake for 30 minutes more, or until set.
  • Cool completely and serve in small wedges.
    optional
  • Bring cream to a boil and remove from heat.
  • Add chocolate and let sit for 5 minutes to melt.
  • Stir until smooth and pour over cake.


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