Here is my take on Bittersweet Cocoa Almond Genoise. I made it for a New Year party at a friend’s house.
I used a low fat cocoa (Ghirardelli). I took Julie’s suggestion and used 75% of the cocoa and 25% of Schaffenberger unsweetened chocolate. The combo worked like a charm and the cake turned out wonderful.
For the filling, I wanted to make light whipped ganache. The ganache was overheated, started separating. Added some cream to fix it and it ended up being very very light whipped ganache, more like chocolate flavored whipped cream. It was wonderful. Fit perfectly with the cake as the cake was pretty rich.
The chocolate decoration is pretty easy to do. I got the inspiration from this blog. I followed instruction down to a T. The only deviation I did was that I apply the chocolate directly onto a cake, instead of forming it around the tin can, as Emma did.
I did not even temper the chocolate and it turned out good and help up throughout the 60 photos that I took and through the evening.
I’m really pleased with how the cake turned out. It didn’t look like the mess that I torted.
And most importantly? My friends LOVED the cake. They all think it looks awesome and it tasted awesome.