Sunday, September 16, 2007

I made another flourless chocolate cake tonight for a friend's birthday. This one had an orange-espresso ganache and I split the layer in two and added frosting between. I always try to use flowers in decorating the cake cause I am so spastic with decorating tips, etc. I think this one worked out well, using sedem and hydrangia flowers in an alternating pattern around the center raspberry melee.
The cake itself has 14 oz of 85% cocoa dark chocolate, 2 sticks of butter, 7 eggs separated and 12 tablespoons of sugar. The frosting has 7 oz bittersweet choc, 1/2 cup dark corn syrup, and a 1.2 cup of whipping cream along with about a teaspoon or two of instant espresso powder. MMMM
Good. The recipe for this cake is below in the last entry.

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