This is a very good cake!  Very labor intensive, but nice for a special occasion.  I have made it twice in the last year, and the first time, the cream was not hot enough for the ganache, it needs to be more than warm, but not boiling.  Also, letting it sit for a few minutes before you stir is good too.

August 10, 2008

August 10, 2008

This is the best cake ever!! I make 2 rounds instead of the 9X13. 

June 17, 2008

I loved this cake but also adapted the recipe. I used half milk and half bittersweet for the middle and the same for the frosting.  It is easy to cut when it's cold but I think it tastes much better at room temperature.  I used about 1/4 cup less cream for the ganache and had no problems--it's incredibly rich but really good.  Definitely needs a glass of milk.

November 20, 2007

This is a very rich cake that comes out to about 650 calories a slice. I was going to make this for Thanksgiving, but after reading the first review about a failed ganache, I decided to give it a shot before investing 4 hours.  The cake cuts and tastes best when thoroughly chilled and not when things are still cool or warm. I used bittersweet chocolate instead of milk chocolate and it came out really nice. The ganache was a success.  I used 2 tablespoons less heavy cream and once again, I used bittersweet chocolate and not milk chocolate. The filling is very crunchy and when cooled has the consistency of a cold chocolate bar such as snickers.

November 19, 2007

This is a question not a rating... I plan to serve this on Thanksgiving.  I am wondering if it slices better cold or at room temperature...sometimes layered things slip around when sliced especially if this fluffy ganache is soft and the dacquoise/crunch  part has some body.  Any recommendations?  

November 18, 2007

Responce to Jpfizer 

http://www.joyofbaking.com/ganache.html

I found this on a website and it might be helpful making the ganache. I'm going to give the cake a try and follow the directions at the above link..hopefully all will go smoothly!

November 17, 2007

This is more a cry for help than a rating.  This was the best tasting worst looking cake I have made in a long time.  The cake and the filling were easy and successful.  The ganache was a disaster.  It did not have the consistency of the picture.  It was watery eaven after letting it sit in the fridge for 3 hours (recipe suggests 1)  Any help would be appeciated

November 14, 2007