Walnut Cake with Opera Caramel and Chocolate Fudge Frosting

Ingredients

• 0.25 cup English walnut meats, broken in pieces
• 1 cup Granulated sugar (For White Mountain Cream base)
• 0.5 cup Water (For White Mountain Cream base)
• 2 Egg whites (Large eggs)
• 1 teaspoon Vanilla extract
• 1.5 cups Brown sugar (For Opera Caramel Frosting)
• 0.75 cup Heavy cream (For Opera Caramel Frosting)
• 0.5 tablespoon Butter (For Opera Caramel Frosting)
• 1.5 tablespoons Butter (For Chocolate Fudge Frosting)
• 0.333 cup Unsweetened powdered cocoa (For Chocolate Fudge Frosting)
• 1.25 cups Confectioners’ sugar (For Chocolate Fudge Frosting)
• 0.0625 teaspoon Salt (Pinch, for Chocolate Fudge Frosting)
• 0.25 cup Milk (For Chocolate Fudge Frosting)
• 0.5 teaspoon Vanilla extract (For Chocolate Fudge Frosting)

Instructions

1. 1Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 5-7 minutes, or until fragrant. Let cool slightly and break into smaller pieces if needed.
2. 2In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar is dissolved. Continue boiling until the mixture reaches the soft-ball stage (235-240°F or 112-115°C), about 10-15 minutes. While the sugar syrup is boiling, beat egg whites in a clean, dry bowl until stiff peaks form. Gradually pour the hot sugar syrup over the beaten egg whites, beating constantly with an electric mixer. Continue beating until the mixture is nearly cool, about 5-7 minutes.
3. 3Set the pan containing the mixture in a pan of simmering water (double boiler). Cook over low heat, stirring constantly, until the mixture becomes granular around the edge of the pan, about 5-10 minutes. Remove from the pan of hot water and beat with a spoon until the mixture will hold its shape, about 2-3 minutes.
4. 4Add vanilla extract and toasted walnuts to the mixture. Pour the topping over the cake and spread with the back of a spoon, leaving a rough surface.
5. 5In a smooth granite saucepan, combine brown sugar, heavy cream, and butter. Boil ingredients together until a small amount of mixture forms a soft ball when dropped into cold water (about 235-240°F or 112-115°C). This will take about 30-40 minutes of boiling. Remove from heat and beat until the frosting is of the right consistency to spread, about 5-7 minutes.
6. 6In a saucepan, melt butter over low heat. Add cocoa, confectioners’ sugar, salt, and milk. Heat to boiling-point, and boil for about 8 minutes, stirring constantly. Remove from heat and beat until creamy, about 2-3 minutes. Add vanilla extract and pour over cake.