Feb 15, 2010
I bought another new pan, but this one was just a cheap-ish Wilton 9-inch heart pan, not another cast aluminum mold. (It was top-of-the-line Wilton, however). I told Jim not to take a picture of the pan with my first-graderish freehand parchment heart showing, but he ignored me. Really, sometimes I wonder how we've managed to stay married for all these years.
I loved making this cake--it was so easy! I do try to intersperse the easy ones with the ones that require multiple heart-stopping steps. This is an official Quick-and-Easy cake, of which we still have 17 left to do. Easy steps: Dissolve cocoa in boiling water. Stir dry ingredients together. Beat in butter and cocoa mixture.
While the cake is baking, a dark chocolate ganache is made using Rose's super-easy method of chopping up chocolate in the food processor and pouring scalded cream into the processor until the two ingredients are mixed.
Instead of immediately removing the cake from the pan, you poke holes in the top and brush about half the ganache over the top, letting it soak in.
But back to the cake.... After about ten minutes, you flip the cake over and repeat the hole-poking and ganache-brushing routine on Side B.
This was a thoroughly satisfying cake to put together, decorate, and serve. Except for the broken heart, which mended itself, there were no hoo-hahs, and it was both delicious and beautiful. The heart-shaped pan made it just right for Valentine's Day, but I think this cake is one you'll want to keep in mind for any time of the year.
Karen: "It's really good and really beautiful, too. I can't remember all the cakes I've eaten, but this is one of my top choices. It's got a delicious flavor. It's fun to eat, too, because you can stick your fork down between the berries and get a column of cake."
Jim: "It's airy, delicious, and very pretty."
Laurel: "This is probably the best ever. It takes the honor away from the pretender cake which claims to be "better than sex."
The cake texture is delicate and the chocolate not bitter but more
than ample and the raspberries add a perfect but subtle tartness,
which would be unattainable by anything else that I can think of."
Jan: "Just delicious."
Posted by Marie at 12:01 AM