Monday, November 22, 2010

Chocolate Genoise with Peanut Butter Whipped Ganache





This cake was without problems for me. The genoise was baked at 355' instead of 350', for 35 minutes [mid-range]. This temperature seems to be the best for this oven and me.

The syrup made with Chambord was delicious. I let it soak overnight and made the ganache the next day.
The ganache went just fine.




Everyone liked it this cake ~ We kept half and gave half to friends. 

12 comments:

  1. I love your blackberry garish; they're a beautiful finishing touch!

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  2. Thanks, Lois, but I got them last minute and Wow! were they tart. I had a little syrup left over and macerated them in that for serving with the cake. Crisis averted.

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  3. Gorgeous! Great idea to let the syrup soak in overnight.

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  4. Beautiful Joan! I love your use of the blackberries as decoration, looks very elegant.

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  5. Lovely cake! I was happy to read you had no problems, phew!

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  6. ב''ה

    Looks picture perfect. Love the blackberries.

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  7. Beautiful Joan. Those berries look great.

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  8. me too! I love your blackberries decorations! Glad you didn't have any problems! and your cake looks wonderful!

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  9. Thanks! lol - can you believe no problems - hope the Lemon Canadian Crown turns out as well.

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  10. Beautiful cake! I just bought some blackberries, and that would have been a great way to top the cake.

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