There is nothing like a birthday to bring out the,
"I'll bake you a cake" in me.
I love making cakes.
I had tucked this cookbook away in a special place,
so I would remember to bake this cake for an upcoming birthday.
After all, this little recipe book was published in May of 1993.
I don't know why I don't bake this cake more often.
It is a rich, dense, European-style cake with deep tones of chocolate.
After all, this little recipe book was published in May of 1993.
I don't know why I don't bake this cake more often.
It is a rich, dense, European-style cake with deep tones of chocolate.
Well, we had two birthdays to celebrate!
And they are mother and daughter, so I made one for them to share!
Cathy at the Colosseum on her European tour this year!
Happy Birthday, Cathy!
Happy Birthday, Marie!
Marie with her new "toy" from her children.
There will be a lot of good cookin' with this beautiful gift.
Marie is famous for her skills in the kitchen.
She generously makes Italian cuisine for her family and friends.
She generously makes Italian cuisine for her family and friends.
Here are the ingredients for the cake:
The recipe calls for another kind of topping, but I used chocolate ganache.
It is the perfect topping for this cake!
Gather the ingredients.
Heat oven to 350 degrees.
Grease a 9-inch springform pan with spray vegetable shortening;
dust with cocoa.
Lightly spoon flour into measuring cup;
level off.
In small bowl, combine four, baking powder, and salt;
Blend well. Set aside.
In small bowl, over pan of simmering water,
melt 3 oz. semi-sweet chocolate, 2 oz. unsweetened chocolate, and 3/4 cup butter.
Stir until smooth.
Remove from heat; cool slightly.
In medium bowl, beat sugar, 3/4 cup jam, kirsch, and eggs.
Beat until well blended.
Stir in melted chocolate.
Add flour mixture and mix well.
Pour batter into greased and coated pan.
Bake at 350 degrees for 50-55 minutes or
until toothpick inserted in center comes out clean.
Remove sides of pan.
Cool completely.
Now for the GANACHE...
Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. Wikipedia
This ganache recipe is easy with just two ingredients,
8 oz. of heavy whipping cream and 8 oz. of good chocolate chips.
I used Ghirardelli Chocolate because of the very good quality.
These are dark chocolate melting wafers.
Either wafers or chocolate chips will work easily as well.
For the ganache to turn out when measuring the chocolate,
do not use a measuring cup. Weigh the chocolate because 8 ounces is
about 1-1/3 cups.
Cut the wafers into smaller, uniform pieces.
Put chocolate into a medium sized glass bowl.
Start with 1 cup heavy whipping cream.
I do not use half and half cream, but heavy cream.
The texture of the finished ganache will be creamy and thick.
It does make a difference.
Bring the heavy cream to a simmer on top of the stove, stirring occasionally.
Just as soon as you see a simmer, remove from the heat.
Pour over the chocolate wafers or chips.
Make sure all the chips are covered.
Place a lid on the chocolate to trap the heat and let sit undisturbed (no mixing)
for 4 minutes.
Remove the lid and gently stir the chocolate with a whisk
starting in the center and working outward until smooth.
The ganache will change colors and turn creamy before your eyes.
The chocolate will have a beautiful glossy shine.
Let it sit uncovered at room temperature for about 15 minutes to cool slightly and
thicken before pouring it over the cake.
Start in the middle and keep pouring...
...until it runs down the sides of the cake.
Let the ganache set.
Add some fresh raspberries for a garnish on top of the cake
and some on each slice when served.
Bon Appetit!
Let the ganache set.
and some on each slice when served.
Bon Appetit!
I got to celebrate with the birthday girls and their family at
Red Lobster...
It is a tradition!
HAPPY BIRTHDAY!
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