I'm cleaning out the frig and pantry of dessert items to avoid temptation while WW-ing.
This week's "bring into work and disperse calories to the huddled masses" was sour cream chocolate cake spread with an almond paste** topped with a thick slab of ganache (Dyslexic bittersweet chocolate sauce and Gayle_MO caramel thinned with heavy cream.)
**ground almonds, marinated dried apricots, Amaretto, dried dates, and lemon zest (a recipe for dairy-free and gluten-free truffles when rolled into balls, then, optionally, dipped in chocolate.)
Right, as if optionally is even an option in my world.
End result: A very nice blend of tastes. But upon cutting, the apricot paste slides off and takes the overly heavy and sticky ganache with it, leaving behind a bare-naked and slightly embarrassed cake square.
This week's "bring into work and disperse calories to the huddled masses" was sour cream chocolate cake spread with an almond paste** topped with a thick slab of ganache (Dyslexic bittersweet chocolate sauce and Gayle_MO caramel thinned with heavy cream.)
**ground almonds, marinated dried apricots, Amaretto, dried dates, and lemon zest (a recipe for dairy-free and gluten-free truffles when rolled into balls, then, optionally, dipped in chocolate.)
Right, as if optionally is even an option in my world.
End result: A very nice blend of tastes. But upon cutting, the apricot paste slides off and takes the overly heavy and sticky ganache with it, leaving behind a bare-naked and slightly embarrassed cake square.