But this week I had to show some guts and try the recipe, that sounds like the most challenging cake recpipe I ever read - the Chocolate Caramel Chestnut Cake
It was a two days project! And it was fun! Yeah, I am serious.
Everybody chooses its own demons, isn't it?
Day 1: Preparing the ganache that has to be chilled over night.
Chopping different kinds of chocolate (right: milk chocolate with caramel).
Bringing everything together.
Making the glaze and the cake itself.
Baking and cutting the cake.
Assembling the parts with the ganache. (what a mess...)
I like to do a small piece for trial and error, and a "normal" one. The round cake is the test-case I just enjoyed 5 minutes ago. And I loved it!!
Next time, I would use more chestnuts and a bit more caramel. But anyways, I am sososo proud of me, I can't tell anyone!
[I exchanged the milk chocolate for the ganache with milk chocolate that has caramel pieces added. I did cut the cake in only two pieces (mine simply wasn't high enough to be cutted in three parts). And I left out some of the sugar in the recipe, as I doubt if American recipes just have too much sugar for European tastes (something that was also a topic at the dessert-discussion in Paris). For the decoration I opted for "Schoko-Maroni", a typical Viennese sweet. First I wanted to take Marrons Glacés, but the guy at the chocolate shop convinced me, that candied chestnuts are not comparable to Eibensteiner Maroni. And he is right, as almost nothing is comparable to them!)]