Behind the camouflage is this month’s Daring Bakers Challenge – flourless chocolate cake. I needed to put a batch of fondant to some use (I made the fondant earlier for another project that was cancelled). So, I turned the cake into a box full of chocolate. First, I spread the cake with a thin layer of strawberry jam, covered it with sour cream ganache, and then decorated with the fondant. By all means, don’t get me wrong – I’ve never believed that the fondant is a tasty addition. It’s always been considered as a pretty and quite effective storing container (way more air-tight than a cake dome). The fondant was peeled off later and never eaten.
As for the cake, it was good; not great, not the best one I’ve had, but definitely – pretty good. I think, the cake would benefit from more delicate water-bath baking.
The optional part of this challenge was an ice cream to accompany the cake. And I did make a frozen dessert (not exactly the ice cream) to go with the cake. It was roasted strawberry and thyme sherbet. But I have to apologize here, since I’m not posting this recipe now. I’ll do it within a couple of days.
This challenge was hosted by Wendy at wmpesblog and Dharm at Dad – Baker and Chef and the recipe used is an adaptation of Chef Wan’s.
Continue with the recipe »