I had a hankering to make some things this weekend – dye some eggs, make some chocolates, bake meringues or something – but instead I mostly just sat around. I found a cake recipe that seemed to satisfy some of those needs -it required melting chocolate and whipping eggs – but it was a flourless cake recipe, and I just couldn’t believe that it was possible to make a cake with no flour. How does that become ‘cake’?
I wanted to make it on Saturday for Easter lunch but it is ‘best served on the day it’s made’. So I got all the ingredients ready to go the night before and then woke up early on Sunday so I could mix, bake, and pre-roll it so it could cool while we went to church.
If you’re interested in the how-to, you should really read the original post. I would just like to say that this is the first time in a long time that I actually followed almost every single direction of a recipe. The only problem I had was that my pan wasn’t quite big enough.
After baking, you let it cool a bit with wet paper towels on it (really), then sift cocoa all over both sides, roll it up in a towel and let it sit so it ‘sets’ in a curve.
After it’s cooled all the way, you unroll it, slather whipped cream on top, then re-roll.
That was the part that I really wanted to do. In fact, I’d really like to make this cake again so I could practice my cake-rolling skills, but then I’d have to eat cake all the time, and that’s not really my thing. Any bakeries out there looking for a cake-rolling apprentice?
See, I really need to practice because this thing was ugly. Like ‘this cake has a nice personality’ kind of ugly. I decided to fix it by making some ganache, but first I had to learn how to spell ganache.
Using some hot cream and the rest of Lloyd’s ‘secret’ stash of dark chocolate, in minutes I had a giant Ho Ho.
It tasted alright, but I think I’d like to try this again sometime with a cake that has flour in it.