This week I have to start at the end and work from there…
This week I baked Rose’s Double Damage Oblivion but with my additions of course as a birthday cake for one of my taste group testers.
Erica had to have a piece immediately upon delivery and a co-worker, Chioma, happened to walk by…Chioma detest dark chocolate and has no interest in any dessert made of dark chocolate, or so she had previously told me. When Erica offered Chioma a piece of her birthday cake, Chioma replied, “Well if TonyB made it, of course I will try it.
Her first facial expressions were priceless….
She could not figure out the complexity of the oblivion as she stated that,
[…the texture is very similar to a rich, chocolate ice cream, then I tasted the texture of the moist cake, then the richness of a berry flavor and then a nice back flavor of something else…]I am such a proud baker!
After all, that’s why I came to this party, Marie and Rose, thank you SO MUCH for the invite
I also must thank Mónica A Peverini for her gift of the Sony digital camera that has made all of these delightful pictures possible
THANK YOU MONICA!
This recipe is from Rose Levy Beranbaum’s new baking book:
HOW IT WORKS:
Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time. Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.
PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week. It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!
FULL DISCLOSURE: This week I cheated and I did not follow the recipe verbatim.
My additions were numerous but I find that each addition creates such a wonderful marriage of flavors that meld into one amazing bite
So we started with the mise en place for the Chocolate Oblivion:
Eggs at room temperature, Dark Chocolate and a sharp chef’s knife
Our oblivion then is allowed to cool to room temperature and then it must be covered specifically as the recipe directs and allowed to stay refrigerated over night to set up completely.
As the ganache needs to cool to room temperature for three to four hours, I choose to make this next…
Next our Deep Chocolate Passion Cake begins….
As a final note, I received a gracious email from Erica this morning explaining how delighted her household was with the Double Damage Oblivion Cake.
Her husband is a chef and per Erica, he will always taste something presented before him, think a minute to ponder and then explain what the dish needs or how he would have perfected it;
We chefs just do that… we can’t help it; it’s in our
Erica stated that her husband didn’t utter a word, which was amazing, but rather he simply reached for a second piece of cake
Again, VERY PROUD BAKER I AM
HAPPY BAKING YA’LL!
© Tony Bridges and One Crumb at a Thyme, 2014