Tuesday, September 22, 2009

Dessert creation process

My mental wheels are turning.

I got a copy of Cooks' Illustrated book on baking at the library recently, and as I was flipping through it yesterday, I glanced at a recipe titled Fallen Chocolate Cake. For some reason I read it as Fallen Ladies, and I've decided I want to make a recipe and give it that title.

So the base recipe will be fallen chocolate cake (think one of those little cakes with the gooey center that have been popular at restaurants for the last decade or so), but I need something to sex it up. I was at a dinner party this weekend and we had bread pudding with a killer toffee sauce, so I was thinking of making that. If the cake isn't too sweet, that would work. However, it seems to me like there should be booze in anything called a Fallen Lady - and probably lots of it.

I don't think I want to go fruity, though I did think it would provide the excuse I need to finally buy some kirsch (which I've wanted to do since I read this blog post).

I'm thinking chocolate, gooey, rich, decadent. And I think I know just the venue to try it out - we'll see!

1 comment:

  1. mmm, that sounds excellent. i prefer my cakes fallen, actually -- we have a family birthday cake (basic chocolate sheet cake) that falls without fail, and my chemist grandmother and my mother spent months tinkering with it to try to get it to not fall until finally the whole family convinced them we like it better flat and dense. like a brownie that tastes like cake!

    as for your fallen lady, how about some sort of liquer drizzle? mint, or chocolate, or orange/raspberry if you decide to go fruity? whatever you do, i'm sure it'll be incredible.