this is good to know. always looking for a cake that can be made several days ahead.

also... is there any health issues in using the raw egg yolks from Rose Levy Beranbaum's recipe?

 
Well...

I really wanted to LOVE this cake but found the texture coarse and I am not in love. I did not find it crumbly as many reviewers reported and it was intensely chocolate-y, the coffee flavor did not come through as many had feared but deepened the chocolate flavor. I also found the ganache to be just enough to fill and cover even after whipping it(I LOVE whipped ganache!) I was careful to avoid overbaking which several reviewers had warned, mine tested done at 45 minutes, not the 60 -70 instructed. I will be sharing the remainder with family today and am eager to see their reaction.

 
marilyn, are these the strips you can buy, or do you just make your own? I have visions of you

tearing up your white petticoat for the sake of a perfect cake.

 
or, you could mail that choc up to me---it's cool, no need for coldpaks--and I'll bake the cake and

tell you all about it. smileys/smile.gif

 
REC: Marjolaine -- oh my, this hazelnut chocolate cake loaf looks WONderful!

It's also a good way to use up all those leftover egg whites as it takes 7-8 egg whites!

It is frosted with Rose Levy Beranbaum's Neoclassic Buttercream from the Cake Bible.

 
arriba, I've made that cake several times (twice for groom's cakes)...It's a winner

And I use Callebaut all the time. You'll be very pleased. It's a large crumb, very moist cake. If you ever need to make a larger version, I've worked out the numbers for a 3-tiered cake,

 
a, for the groom's cakes, I used the damp strips, just for my own sanity. But other

times, I've just made it without using them and it still turns out fairly flat. On no occasion have I used the icing recipe. I really enjoy either Alice Medrich's or Rose Levy Beranbaum's chocolate buttercreams and use that instead. It pipes beautifully.

 
Thanks Marilyn, AngAk, and Steve...

...I appreciate the offers. I have 10 inch pans as called for so am ready to go. marilyn, should I use
those cake pan strips or do the cakes bake fairly evenly? Also, Marilyn, did you use icing recipe from original recipe or something else?

 
Wait, wait--I take it all back!

The cake is completely different today--refrigerated overnight, sat out an hour before cutting and now I AM in love! The crumb is still somewhat coarse but seems to have "come together". The ganache is smooth chocolately perfection but when I make again would make 1&1/2 times ganache recipe. I am revising my original opinion. I usually like cakes the day they are made, but this one certainly improves with age!

 
Excellent review, arriba. I'm always amazed when food "changes" from day to day.

I've never eaten this cake immediately after baking. It's also the one I use most often as the base for Black Forest Cake.

 
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