Friday, March 20, 2009
More Chocolate is Good for You
It was a belated chance to celebrate Perrin's birthday. So we went to dinner at the Country Club and came home for my famous Chocolate Ganache Cake. Unfortunately, the frosting did not have enough time to cool and set up, so it kept running off the cake. This time, I added Fra Angelico (hazelnut liqueur) to the batter and chopped hazelnuts to the top (usually available at Christmas time at our grocery store). Wonderful! It is better when it rests overnight and has more chocolate ganache on the top and sides--but no one wanted to wait. Recipe to follow.