These chocolate cubes at the bottom are actually Alice Medrich’s “Chocolate deception” cake that I failed to unmold and extracted in two pieces. I should have known better that this kind of cake wouldn’t be easy to separate from the pan after an overnight refrigeration. I should have trusted my inner voice and baked it in a spring-form pan wrapped in foil, just like a cheesecake. But frankly, I was too lazy to bother with foil, and Alice’s suggestion was to use a regular pan, so … that’s how it ended.
Since the initial plan to present the cake in one piece and slice it at the table was out of the question, I needed a plan B. The cake was chopped in cubes, divided between small bowls and topped with mocha chantilly – milk chocolate whipped cream infused with French-roast coffee beans. It all ended well. And nobody would have known about my little mishap if I hadn’t blogged about it.
By the way, the cake – is to die for. It’s rather melt-in-your-mouth dense chocolate mousse, than a cake. But what surprises the most is how being so rich in taste the cake contains so little fat. I do highly recommend it, only bake it in a spring-form pan.
I wish everyone the most romantic Valentine’s Day!
This heart-shaped cake was a Valentine’s Day surprise from a loving mother to her son and daughter-in-law (quite a nice gesture on her behalf, if you ask me).
There’s a ton of white chocolate inside and out. The roses and leaves are made from modeling chocolate. The ribbon around the cake is fondant. First, I wanted to make it from the same chocolate plastic, but the yellowish tint of chocolate didn’t go so well with these pink roses and ivory cameo, so I opted for the cleaner light ivory-colored fondant instead. The pearls and cameo are made from gum paste.
This is an orange-flavored cake, soaked in grand Marnier syrup and filled with St. Dalfour strawberry jam and white chocolate-cream cheese filling, and frosted with Swiss meringue orange buttercream.