To make the batter
1 1/2 cup all-purpose flour
1 1/2 cup unsalted butter, softened
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa powder
6 large eggs (separate whites from yolks)
1/2 cup milk
Melted butter for greasing
To make the filling
1 cup heavy cream, fresh
400g dark chocolate chips, chopped
200g unsalted butter, softened
1 cup chopped walnuts (reserve some whole ones for decoration)
To make the glaze
2 cups heavy cream, fresh
2 tablespoons Karo syrup
1/2 teaspoon salt
500g dark chocolate chips, chopped
To make the caramel
1 cup brown sugar
Melted butter for greasing
To make the batter
1 1/2 cup all-purpose flour
1 1/2 cup unsalted butter, softened
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa powder
6 large eggs (separate whites from yolks)
1/2 cup milk
Melted butter for greasing
To make the filling
1 cup heavy cream, fresh
400g dark chocolate chips, chopped
200g unsalted butter, softened
1 cup chopped walnuts (reserve some whole ones for decoration)
To make the glaze
2 cups heavy cream, fresh
2 tablespoons Karo syrup
1/2 teaspoon salt
500g dark chocolate chips, chopped
To make the caramel
1 cup brown sugar
Melted butter for greasing
Prepare the batter
Sift together flour, unsalted butter, baking powder, salt, and cocoa powder. Reserve
In a mixer bowl, beat yolks, milk, and 175ml water until fluffy
Add the dry ingredients, mixing gently
Beat whites until soft peaks form
Add remaining sugar and continue beating until stiff peaks form
Add melted chocolate and mix until smooth
Distribute between two 20cm-diameter pans, greased with butter and floured, and bake in a preheated oven at 190°C for about 40 minutes or until a toothpick inserted into the center comes out clean
Remove from oven and let cool
Unmold and let cool completely
Prepare the filling
In a saucepan, heat heavy cream to the boiling point
Remove from heat and add chopped chocolate and butter
Mix until smooth
Let cool and thicken slightly
Add walnuts
Cut each cake in half and fill
Prepare the glaze
In a saucepan, mix heavy cream, Karo syrup, and salt
Bring to the boiling point
Remove from heat and add chopped chocolate
Let sit for 5 minutes
Mix until smooth and slightly thickened
Let cool completely before using
If desired, refrigerate for 20 minutes
Prepare the caramel
In a saucepan, melt brown sugar and 1/2 cup water over low heat, stirring constantly
Dip walnut halves into the hot caramel and lift with a fork to form strands
Place on a greased surface and let cool
Make more strands with remaining caramel
Decorate cake with caramel-coated walnuts and reserved whole ones
Serve immediately.
