This is Le Succes from RHC. The cake is pretty easy to make.
Challenge: Unmolding the meringue from the pan. Rose said to be careful as it is soft and can easily break. Well, I lack both patience and a light touch, 2 out of 3 tore in places. The good thing is that everything will be covered up in ganache so the mistakes are not noticeable .
Change: I used the decaf instant coffee from Starbucks instead of the instant lemon tea since it’s what I have in stock. This results in the ganache smelling pretty strong of coffee, though the taste is not that strong. It’s really good though. Other bloggers said that the tea taste is pretty subtle, so I imagine that my coffee version taste stronger.
Tasting impression: The cake is pretty good. I like the almond bits in the meringue, and that it’s not completely smooth. I also love the ganache - I find the creme fraiche add some tartness and balance the sweetness in the chocolate nicely. I wonder if I can use creme fraiche going forward for ganache. One thing I want to note is that I find there’s a little too much ganache in proportion to the rest of the cake, next time maybe I’ll try less ganache.
Lastly, I finally got around to trying to improve my cake-photography skills. I baked this on Saturday so I can take the pictures during the day on Sunday, .