As a self proclaimed recipe developer ( I generally do not like that title, but bear with me), I try my possible best not to label my recipes in absolutes. For one, it indicates a finality that I generally do not feel comfortable declaring, and secondly, I would like to think that recipes that have attained the finality stage are being saved for my grandchildren, a cookbook, or something ultra special, like this blog…. sometimes. So, labeling this black forest cake “The Best Black Forest Cake Ever” took a lot out of me… a lot of delicious sounds.
Cashews are my husbands’ favorite nut. For someone who is not a picky eater, he has been pretty consistent on his feelings about Nkatie cake (which translates to peanut cake); he prefers them with cashews, and could care less about the original peanut version. So this recipe is especially dedicated to him. The original Nkatie cakes originating from Ghana are made with peanuts, but I substituted peanuts with cashews (because of you know who), in this recipe and came up with these cashew candy bars. They turn out even better than the original in my opinion, so I guess he is on to something here.