Mar 29, 2010
I hope that none of you decided not to bake this cake because of my whininess about piping the batter onto parchment paper rounds. As Jennifer (Evil Cake Lady) assured me, it's not that hard. In fact, it wasn't hard at all, although it was a little messy, and that is probably where my lack of experience is most obvious.
I loved the way the sweet little meringue cakes looked when they came out of the oven, all brown and puffy.
You know the drill for the ganache. Pulverize the chocolate in the food processor and add hot liquid--cream and creme fraiche in this case. Add the instant tea and let it stand until it becomes the right consistency.
Jim: "The frosting has a rich chocolate taste, but I don't like the graininess of the cake."
Woody: "I'd forgotten how good this is--all the layers of flavor; first, bitter, and then pow! Everything else. You did good."
Jan: "It's delicious."
Rachel: "The passover cake was excellent. It was rich, but not in an overwhelming way. And the wafer or sponge layers, whatever they were, were perfect with the chocolate. I wish I had another slice right now to have with my afternoon coffee."
Posted by Marie at 12:01 AM