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Nice results.

Very nice, too bad no pic. of slice. Happy Birthday.

My kind of baking that produces the Wow affect. I have in my files the same pastry by Jaques Torres (waiting for me to make) that he'll make before he goes to a party and will put it in his backpack, jump on his bicycle and off he goes and bakes it there. Not the way I would do things but was fun to watch. Making the curved lines look so perfect might be a challenge for me and that is probably why I haven't got around to making it.

OR, how about the whole recipe?

This is similar to my favourite stacked crepes we call palacsinta, made with walnuts, apricot jam and chocolate.

In my working days.

Funny, I never thought that way but I guess it does look pre-op.

I guess I was on the fence and it didn't take much to knock me off. I just have so many recipes waiting in the wings so I have to have some reason not to include it.

If you hadn't reviewed it, I would have added to my list of to do recipes because they do look quite appealing.

I am curious to know if anyone has tried using rye or wheat flour in a chocolate cake and what did they think of it? I see Edd Kimber used it in his Sweet and Salty cake recipe and I wouldn't think that would be the best choice, maybe I am missing something here. I have only used all purpose and cake flour so I am not a professional baker and I am unfamiliar with it. As I understand it rye will make the biggest difference in both taste and texture. Whole wheat will also. Both will take more liquid and possibly leaven agents - baking soda or baking powder. The textures will be really different.

If anyone can link me to the recipe for Sweet and Salty Chocolate Cake, I would greatly appreciate it.

Looks like you made a modification with what looks like some sort of jam/preserves

Some of those from the book sound real interesting.

Do you have a picture of a slice?

I wonder what the slice looked like.