Thanksgiving 2009

I'm in the middle of Thanksgiving. When we were newly weds, living in Dallas, Larry found a used book store that traded in old books (of which we had no shortage) for other merchandise. That November he came home with a 2 record set of the Messiah--It became our yearly "Thanksgiving Music." We've been listening to it all month. So today, as each year before, I spend part of my morning in the kitchen. As I put together the chocolate cheesecake, the pecan tart and, of course, the pumpkin pie, I sang along to scripture-- "Glory to God in the Highest," "His name shall be Wonderful, Counselor, Prince of Peace," "Behold the lamb of God." The girls are home, my little yellow kitchen is full of food for people I love, Larry spent the morning walking with Paul, we are heading off to Thanksgiving dinner with our dear family and this chapter of my life is full and sweet. My "thankful heart" is overflowing with thankfulness.

Salted Caramel Chocolate Cake

A couple times last winter I indulged in Starbucks "Salted Carmel Hot Chocolate" --the perfect blend of sweet and salty came through the chocolate. So imagine my delight to discover a recipe for "Salted Carmel Chocolate Cake" a couple weeks ago! It was a bit of work, but the perfect blend of rich and creamy ganache clothing a densely carmel/salty chocolate cake. Top it off with chunks of salted whole almonds-- I was entranced! so here it is:

SALTED CARAMEL CHOCOLATE CAKE (my new favorite!)

Step one: Bake your favorite 2 layer round chocolate cake (I use a mix)

Step two: Prepare the Caramel Fillig:

1 cup sugar
1/4 cup water
2 tab honey
1/2 cup heavy whipping cream
1/4 cup salted butter, diced
1/4 cup sour cream
large pinch of coarse sea salt

Cook sugar, water and honey in a heavy pan on low until sugar dissolves. Cover the pan and cook 4 minutes on medium. Uncover and turn heat up to high. Cook about 4 minutes more until it turns an amber color. Remove from heat. Add cream (it will bubble). Whisk in the butter, sour cream and salt. Let it sit until it comes to room temperature.

Step three: Prepare the chocolate ganache frosting

1 1/2 pounds semisweet chocolate, chopped
3 cups heavy whipping cream

Bring cream to a simmer in a medium sauce pan. Remove from heat. Add chocolate and whisk until smooth. Chill to thicken (at least 4 hours)

Step four: Putting it all together

Slice the cake layers horizontally so that you have 4 round, thin layers. Spread the first layer with the caramel and then some of the chocolate ganache. Stack the remaining 3 layers covering each with caramel and chocolate. Spread chocolate on the sides of the cake and top with coarsely chopped salted almonds.

It's elegant and super delicious (if you're a chocolate, caramel, nutty sort of eater). A great special occasion cake.