It is a long process to make this cake but very worth it.
The biscuit is striped vanilla génoise, inside 2 layers of chocolate génoise sprinkled with caramel rum syrup and filled with chocolate mousse.
It is very good and rich... got to be eaten in moderation.
And few samples... I had to play a little.
I made the mistake to roll top part of the cake in powdered chocolate, and it looks a little "dirty" on the génoise...
arata miami de bine.
ReplyDeleteMultumesc, draga mea... sa stii ca nu te-am uitat dar n-am avut timp de computer deloc.
ReplyDeleteCumva tot te alegi cu reteta tortului.
wowwwwwww, vi ce frumusete !
ReplyDeleteasta e arta!
Merci mult Roxy.
ReplyDeleteHey cum sa nu tin minte. Ma bucur ca iti plac.
Mai vin-o pe la mine cu placere.