this is chocolate cake soaked with kirsch, creme d'or, and cherry compote. it's frosted with whipped cream, and garnished with brandy-soaked cherries (which are like 700 proof).
peter and i made the most inexplicable stiff creme d'or. creme d'or (that means gold cream-- not sure why) is whipped cream with melted chocolate folded in. melted chocolate is a little warm (clearly), so usually the problem with creme d'or is that it is really runny and soupy. i managed to melt the chocolate without getting it too hot, peter whipped the cream really stiff, and the stuff was almost impossible to pipe. the black forest cake tasted fine, but the cake layers are brushed with simple syrup with kirsch in it, and the smell of kirsch just makes my stomach turn over. i don't know why.
chocolate roulade with pistachio cream
after we made this cake, we covered it with fondant we made for practice. fondant is gross and i think it is barely even food. i don't think anyone eats it. then we decorated it with royal icing, also for practice.
i tried to see how long i could make the royal icing loops hang down before they broke. it seemed like a good time to try that.
and i practiced some piping for my cake the next day on top.
that was all just for fun. because the serious part was inside. i realize that i have a lot of favorite foods, but i really love pistachio flavored things. and i love chocolate. and i love love love this cake.
the cake was made in sheets then cut into strips. it was covered with delicious pistachio cream and rolled up around the center. incredible. it tastes like if a little debbie swiss cake roll was a cake and free of preservatives and artificial ingredients and there was magic pistachio flavor.
and it looks cool because the layers in the slices are vertical instead of horizontal.
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