My latest and so far bestest enhancement was swirling a little bit of good quality raspberry jam into the dough before baking in. I then covered the top of the cake with more raspberry jam before pouring over a lush chocolate ganache. the icing on the cake wasn't the actual icing though, it was the handful of crushed pink peppercorns which did not only add an unexpected kick to the cake, but also took the edge of the overall sweetness and heaviness of this indulgent piece of chocolate heaven.
Monday 29 September 2008
The evolution of a cake
Everybody who knows me will sooner or later get a taste, or many tastes of my favourite cake of all times. A French chocolate cake which I refer to as the Mother of all chocolate cakes. So delicious, yet so simple. 30mins from unpacking the ingredients to having a slice of heavenly gooeyness. As with my pates, I try to to re-invent the cake from time to time to avoid boredome amongst my friends. 
My latest and so far bestest enhancement was swirling a little bit of good quality raspberry jam into the dough before baking in. I then covered the top of the cake with more raspberry jam before pouring over a lush chocolate ganache. the icing on the cake wasn't the actual icing though, it was the handful of crushed pink peppercorns which did not only add an unexpected kick to the cake, but also took the edge of the overall sweetness and heaviness of this indulgent piece of chocolate heaven.
My latest and so far bestest enhancement was swirling a little bit of good quality raspberry jam into the dough before baking in. I then covered the top of the cake with more raspberry jam before pouring over a lush chocolate ganache. the icing on the cake wasn't the actual icing though, it was the handful of crushed pink peppercorns which did not only add an unexpected kick to the cake, but also took the edge of the overall sweetness and heaviness of this indulgent piece of chocolate heaven.
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