Well, what's not to like? Butter, sugar, eggs, Nutella, hazelnuts, and chocolate!
I opted for the rum over the Frangelico in the recipe -- La Nige offers a choice, of course. The ganache is simply chocolate, cream, and a tablespoon of rum melted and whisked together.
Baking is not my forte, and the cake sank after it cooled -- if anyone can tell me why, please do! But it did not affect the taste, the cake was delicious. Very, very rich & intense. I could only handle a sliver.
This was worth the wait, and worthy of the occasion, my darling's pre-birthday dinner!
Looks gorgeous. Happy Birthday, Troy!!!
ReplyDeletexoxo
Ilana
p.s. why did it sink? Perhaps the great change in temperature from the oven to the kitchen? It sounds like a dense cake so maybe it should sink. Well you can't tell anyway. :)
Mmmm... I have made this cake three or four times in the past, but not, I think, in the last 4 years! I feel an urge coming on.
ReplyDeleteIt was never a light airy cake - it is flourless, isnt it? which might explain why it sank (I can't recall if mine did or not...).
Sometimes I use that ganache and hazelnut topping to top ordinary chocolate cakes because the topping looks so fab!
Kathryn x
It looks amazing, sinking or not!
ReplyDeleteI must give it a go..
xx
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ReplyDeleteOh, wonderful, I love your pics and that candle! I must must must make it soon!
ReplyDeleteJx
PS I can't wait to hear about the dessert palace;)