Happy New Year to all my blog visitors!!! I hope 2011 is filled with love, happiness, and lots of sweet creations :o)
This week's recipe for the Heavenly Cake Bakers falls into the "baby cakes" category: Chocolate Bull's-Eye Cakes, baked in mini MaryAnn pans. I don't have these pans so I baked the genoise batter in a large MaryAnn-ish pan. I'm not sure what the exact name of my pan is, but it had an indentation in the center and a nice fluted edge, something I bought at a garage sale 2-3 years ago and never used, and so I went with it. I'm glad I did because it worked perfectly!
I made the genoise with beurre noisette. I just love the way that smells :o) The genoise batter came together pretty easily. Actually, the entire dessert from start to finish, took a little less than 3 hours.
|Pour batter into pan, smooth out, and bake|
|After a 20 min stay in the oven, the cake sank back a little bit and the sides pulled away from the edge slightly, as expected|
|The cake is syruped and brushed with an apricot glaze|
|I put a thin layer of Orange Pastry Cream in the cake's cavity|
|Pour the Chocolate Cream filling on top of the pastry cream into the cake's cavity|
|An inside view of this wonderful dessert. Bon Appetit!|
- Without a doubt, I knew hubby would like this cake: the genoise is light, fluffy and moist, and the chocolate cream was not overpowering. He gave it a 9 out of 10.
- Instead of adding alcohol to the syrup, I used an equal amount of orange juice. I also added a thin layer of Orange Pastry Cream underneath the chocolate cream.
- My other taste testers, Wafae and her family, also gave this dessert a big thumbs up. Keywords like "light", "European-style", "good flavor combo, the chocolate and the orange" were brought up a couple times. I have to agree with those observations.