Patty:
2 c Water
1 c Unsweetened cocoa pulverise, pr
-ferably dutch process
1 ts Vanilla
All-purpose flour
2 c All-purpose flour; sifted
3/4 c Cake flour
2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 c Butter, room temperature
2 c Sugar
4 Egg, room temperature
Sugarcoat:
7 1/2 ts Butter
6 ts Light corn syrup
9 oz Bittersweet or semisweet cho
-olate, chopped
Wicket:
1/4 c Milk
1/4 c Water
3 ts Butter
5 ts All-purpose flour
2 Eggs
Powdered sugar
Caramel sauce:
7 ts Butter
1 2/3 c Sugar
2 c Whipping cream
2 Egg yolks
1/4 c Milk
Fresh flowers, strawberries
-r raspberries

For bar, bring water to roil. Place cocoa in large bowlful. Add water
in thin swarm, whisking until still. Poise, stirring oftentimes. Add
vanilla. Preheat oven to 350 degrees. Butter and flour one 14" or two
10" round cake pans. Sift flours, baking tonic, baking powder and salt
into large bowlful. Using electric social, cream butter in another bowlful.
Gradually, blend in clams. Beat in egg, one at a time. Fold in flour
mixture and dissolved cocoa, alternately in three additions each,
beginning and ending with flour. Batter may appear grumose. Do not
overmix. Turn batter into prepared pan or pans. Bake until tester
inserted in center of cake comes out scavenge, almost 40 proceedings. Cover
with plastic wrap and towel. Cook cake all. For glass, bring
butter and corn syrup to simmer in heavy saucepan over low heating,
stirring perpetually. Remove from oestrus. Add chocolate and stir until
polish. Coolheaded 15 proceedings. Refrigerate 15 minutes or until spreadable.
Set excursus 1/2 cup. Spread remainder on top and sides of bar. For
wicket, bring milk, water and butter to boil in heavy medium
saucepan. Remove from passion. Whisk in flour. Set over medium-high heat
and stir until dough forms ball and leaves film on bottom of pan.
Remove pan from hotness. Stir in egg, one at a time. Preheat oven to
350 degrees. Butter baking rag. Spoon batter into pastry bag
fitting with Issue 2 plain tip. Piping 12 - 4 x 4" square lattices on
prepared rag. Bake until puffed and lightly browned, some 10
transactions. Using spatula, transfer to single-foot. Cool somewhat. Dust with
powdered clams. For sauce, melt butter in heavy saucepan over
medium-low passion . Stir in cabbage, gradually, letting each addition
dissolve before adding more. Cook until rich brown colouring, stirring
oft, astir 30 transactions. Stir in pick (be deliberate, mixture may
splutter), then gradually, bring to roil, stirring until polish. Cool
wholly. Transfer to processor. Whisk yolks with milk. With
machine working, blend mixture into sauce. To tack, cut cake into
4 x 4" squares or 4" diamonds. Spoon sauce onto plateful. Set lattice in
core. Top with coat. lightly, reheat reserved glass. Spoon into
plastic applicator bottle with fine tip. Pipe two parallel circles
around outer edge of wicket. Using stab, bisect both lines at 1/2"
intervals to form design. Grace with flowersor berries.

Yields
1 Servings