Wednesday, May 26, 2010

Heavenly Cake - Bernachon Palets d'Or Gateau

ב''ה

A bit late but here it is.  It is simply wonderful. Rich, creamy, chocolaty; Heaven!



Mis en Place.


Wet ingredients. I added an extra 1/6 cup of water to make sure the cake would not come out dry. I also ground my own superfine sugar since I did not have any on hand. I may have done it a bit to much as it seemed a bit powdery. No harm done though, it seems, with the texture of the cake.






Dry ingredients.











After 36 minutes. The slight rise deflated to a pretty flat cake, thanks to the cake strip.


I used sour cream for the ganache. I melted the chocolate in a pot on top of the toaster while the cake was baking.



I sliced the cake in half to make a layer cake. I opted out of the lacquer glaze since I'm late and wanted to post this sooner than later. Not disappointed at all, lovely, lovely cake Rose. 





4 comments:

  1. Mendy, it's beautiful! I wondered about adding more water and making it into two layers. Well done! I'm going to make this notation in my book.
    Love the gold flakes.

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  2. I'm glad this turned out well for you, Mendy. I'll have to try it with a little extra water. Are your gold flecks hearts? It's very pretty.

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  3. Inspired. I need to write on my recipe to add more water and stuff it with ganache also. Your cake is definitely better for it.

    Love the hearts.

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  4. ב''ה

    @Vicki: Thanks! The ganache in the middle really helps it.

    @Lois: Yes, they are little gold hearts. My little girls thought they were beautiful. :)

    @Nicola: Glad you were inspired. Thanks! Stuff away! :)

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