I took this cake and my Stary Browar Apple Almond Tart for the May birthday celebration with my coworkers. I didn’t have time to make the lacquer glaze, but the presentation was still impressive with just the creme fraiche ganache.
The cake batter consists of cocoa, sour cream, eggs, and vanilla combined with cake flour, sugar, baking powder, baking soda, salt and butter. It’s baked in a 9 x 2 pan. I don’t have a 9 x 2, as my previous overflow can attest, so I made a parchment collar for my pan.
I popped the cake and the oven, and then tasted a spot of batter. Yikes! There was nothing sweet about it. I quickly reviewed the recipe and my process. I had forgotten the sugar. The cake was pulled from the oven. I dumped a cup of sugar on top and stirred it in. Fortunately, the batter hadn’t begun to bake. The point of this story, dear friends, is always lick the beater, and do it sooner rather than later.
After calling all of the local markets that tend to carry unusual produce and emailing one online supplier, I was unable to find fresh red currants to garnish the cake – a pity because they looked like red jewels in Rose’s photos. I lamented the situation to my friend, Sandi; she suggested substituting cherries, which I did. Because of the cherries, I used kirsh in place of the creme de cassis in the ganache. I also purchased a small shaker of edible gold to sprinkle on top.
My friends loved both desserts. As for this gateau, specifically, it has the most intense chocolate flavor I’ve ever tasted – a good thing in my book. I’m sure the cake is true to French tradition, but it was a little dry for my taste.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon.