Today was (is?) my Dad’s birthday. It’s also summertime and the currants are ripening by the minute. So, for his birthday “party” (ok, it’s just a small group of friends) I made this chocolate torte with red and champagne currants, i.e. Chocolate Monterosa Cake. As I always say, I am not great with cake decoration, but the flavor was amazing!
So looping back to the last of the “Use up all those extra eggs!” dishes that I made last week, here is one more. It only uses 4 eggs, but that was (along with all the other stuff that I made) enough to use up the overload. This is a cross between cheesecake and pie, the best of both worlds, and in this case, topped with blueberry compote, although you could swap that out with other flavours too!
Happy Obligatory Cake Day! Yes, here we are again at that one day out of the year that I really feel that I should bake a cake. This year, we have a Salted Caramel Chocolate Torte. Though I haven’t tried it all put together (clearly it hasn’t been cut yet), all the components separately were delicious, though not surprisingly, a little on the sweet side. And if I were to spend my days critiquing myself, I would say that I am still not great at frosting / decorating, but meh, it’s ok.
Every year for Christmas, I try to make a torte — aka a fancy cake. It’s really the only time of the year that I make a true cake as I am more of a pie or cupcake kind of person. So this year, I went with a little fancy and a little rustic with this Gingerbread Cake with Maple-Mascarpone Whipped Cream and Rosemary, decorated with gingerbread snowmen. The flavor was terrific though the cake ended up a bit dense. The Maple-Mascarpone Whipped Cream was fantastic … I’m going to have to find some excuse to make it for something else!