Thursday, April 14, 2011

Note about the Chocolate génoise with peanut butter and raspberry

Oh my word.

I tried the cake this morning. I was going to give it to someone but I don't have that much self control.

Oh my word.

The génoise was so airy that when I poured the Chambord syrup into it,  it made it perfectly moist with a raspberry flavor.   And then the chocolate on top with the peanut butter mixed into it was a great compliment.  I would never think to put raspberry and peanut butter together but all can say is yum.

The cake is really rich- so rich that I can barely finish my slice which says a lot about it because I eat flourless chocolate cakes whole.  But if you like rich cakes, this cake is definitely for you.

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