oli

Here's a link to a slice of the cake My link

Thanks, I saw that one and it did not look like it, similiar idea though.

Thanks, but what I am looking for is seen as a traditional cake and sometimes it is a wedding cake.

I am looking for a recipe for this Italian cake that we called a rum cake. We would go to this bakery, Sarno's, for a birthday cake for someone at work. We always picked this particular cake. I think they called it a Chocolate Rum Torte or maybe a French Chocolate Rum Torte, but I am not sure that is the technically correct name. The frosting was was very dense, a buttercream consistancy. It had a couple of white cake layers soaked with some solution probably rum and a couple of fillings, one a chocolate and the other a vanilla with the consistancy of pastry cream or pudding. If I saw a picture of it I would know right away that is the one.

No I may not. I have assembled elaborate cakes over a period of a couple of days, so I don't know if that qualifies.

A big WOW on that one. Is that a creation of your own and is there a actual name for that cake? It just knocks my socks off. Great job.

Has anybody done the dough recipe from Julia Child's book in the bread machine? I have done it as the recipe in the book suggests, but I was curious since I have a bread machine, that I used only once, would it come out just the same?

I followed Patrick's suggestion of using lemon creme and so far I am letting things cool. My question is, after I inverted the cake on a bottle, 12 minutes had passed and while I making the lemon creme, the cake fell out of the pan. Not too much damage, just a bit of the side of the cake, stuck to the side of the pan. Is this normal?

I guess I will add some gelatin, which will aid in transportation. Thanks

Patrick, I have a question for you. When you use Herme's lemon creme on the Chiffon cake, isn't the lemon creme a little too runny to be applied as a frosting?

Wow, now that looks yummy.

I think we should call you the leaf lady. Outstanding work.

I hope you haven't forgotten about us?

Just gorgeous, not to mention the eye watering pictures. I like your name, the same as what the fellow students useto call my mother.

I took a look at your work and they look so wonderful, simply fantastic. Any chance you could share the recipe and the chestnut sour cherry? I know it would create a,"wow, you made that?" at my work place.

I'm with you, I avoid printing or writing whenever possible.

This one is well worth at least taking a look at. http://www.seriouseats.com/recipes/2009/05...lls-recipe.html

Now,I am wondering after all that, will it still taste the same as what she gave you a sample of?

Does anybody know how dependable the recipes are and does any body subscribe to this magazine http://www.dessertsmag.com/

Just a cursory glance at the recipe from food network, but it looks close, if not identical, to Nancy Silverton's which is a to-die-for cinnamon sticky bun recipe. Fantastic. ← I saw that program a while back and have a copy in my file. I have done the one from Baking with Julia, and that's my favourite. I am real curious to see how Joanne's compares to the one from Julia.

That, I think is perfect. I made it as Dorie stated in her book, and after frosting the cake, I was able to estimate, for next time, 3C cream and 4.5 oz chocolate. Thanks

I am making a chocolate sheet cake 10 x 15 x 2 and would like to use Dorie's Chocolate Whipped Cream frosting. Is her recipe which calls for 2 C whipped cream and 3 oz chocolate enough to cover this cake?

Okay, here you go. This cake recipe is from Wendy. I don't use box mixes but this is the only way you are going to produce Benes like chocolate cake. I have done both fillings and of course the best is the mousse, but I use pudding when time is of the essence. Use a chocolate pudding (not instant) filling (good and fast)or Alice Medrich's Chocolate Velvet Mousse which is what makes this cake great.. Chocolate Cake: 1 pkg. duncan heines (devils food flavor) USE 2 9" round pans with paper on the bottom. The batter should weight 1.2 3/4 lbs in each pan. CHOCOLATE VELVET MOUSSE Stiff & sliceable. Coffee optional. Good for filling charlottes or other molded desserts, also wonderful with plain whipped cream & berries. Serves eight. (makes about 4 1/2 cups) From the Chocolat cookbook 12 oz semi-sweet or bittersweet chocolate, cut into bits 2 tsp powdered instant coffee (not freeze-dried), dissolved in 1/4 c water 1/4 c Curacao or rum 2 egg yolks 4 egg whites, at room temp. 1/4 tsp cream of tartar 1 1/2 T sugar 1/2 c + 4T heavy cream Melt chocolate, dissolved coffee, & Curacao or rum in a med. bowl set in a barely sim. pan of water. Stir frequently to hasten melting. Or, melt in a microwave on med. (50%) for about 2:15. Stir until smooth. When mixt. is warm & smooth, whisk in egg yolks & combine well. Remove from heat & set aside. In a clean, dry mixing bowl, beat egg whites & cream of tartar on med. speed until soft peaks form. Gradually sprinkle in 2 tbsp sugar, beating on high speed until stiff but not dry. Fold 1/4 of the egg whites into chocolate mixt. to lighten it. Scrape all of the remaining whites on top of mousse & set aside while you beat the cream. Beat cream until it holds its shape softly (do not beat until stiff). Scrape whipped cream over egg whites & chocolate. Fold together until just incorporated. Spread the mousse immediately on the layers of cake. Don't refrig. cake otherwise the ganache will loose its sheen. 1 1/2 C heavy cream 3 T unsalted butter 22 ounces semisweet chocolate, broken into 1/2oz pieces. Heat 1 1/2cups heavy cream & 3 T butter in a 2 1/2 qt. saucepan over med. high heat. Bring to a boil. Place 22 oz. of semisweet chocolate in a stainless steel bowl. Pour the boiling cream ove the chocolate and allow to stand for 5 min. Stir with a wooden spoon until smooth.

Stay tuned

OK, if this bakery was all that and then some.... can you please post the recipe for the chocolate one you have? Thanks! ← Yes Oli, could you? Or at least PM it? ← Okay, but promise me, you will also share your recipe?