Julie, here it is - Double Chocolate Valentine, sort of. I just finished….
I made just half recipe of the cake, coated it in a Raspberry Ganache, and covered it with the lacquer glaze. The small heart shape (Wilton) pan seemed (was) too small for the resulting batter. (Had a feeling as I was putting it in). The cake ran over the edge some. I have been making ganache for years but this food processor method is wonderful. I had leftover raspberry sauce so I included that. I just love the smooth ganache. My lacquer glaze seemed to come out okay (not as well as first time)...and my pouring was poor. I chose this cake because I had yolks to use. I did use a different cocoa (trying to use up what’s on hand before ordering some others (better). I do think I prefer the Deep Choc. Passion for chocolate cake.
I am certainly getting good experience.
Meanwhile, I desparately want to bake the Golden Almond Genoise tomorrow….but I think I need to work on other house projects as well as do some more shoveling tomorrow. The snow is knee deep and I am 5’8”.