oli

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?

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? ← Just remember that my favourite wine does that mean it will be your favourite.