EDC Torte Caprese

[quirkycooking]

Ha ha!  I used to do that with coffee! 

[CreamPuff63]

I know just lots of nasty numbers  .  But when you bite the ends off and sip your cup of tea through them they are delish 

thought you were going to say "but when you bite the ends off and sip your cup of tea through them the numbers disappear"

[quirkycooking]

Ha ha!  If only!! 

[cookie1]

I believe you can sip port through them too. I haven't tried it as it may be a waste of good port or a yum tim tam.

[Chelsea (Thermie Groupie)]

I am in charge of dessert for Easter Sunday lunch, but need to make it today as we are leaving for the beach house early tomorrow (thermie can't fit in the car ). I would love to make one of these with ganache icing, but am thinking 3 full days might be pushing it's freshness. Has anyone frozen one of these?  Can ganache be frozen?  Thanks in advance.

[quirkycooking]

I've frozen one, un-iced - it was fine. I don't think I'd bother freezing the ganache - just make it then put it in a container in the fridge, then whip it up again just before icing the cake. (With a hand whisk if you have too!) Just a hint on the ganache - if you use more chocolate, less cream, it turns out nice and thick, and can be whipped up and swirled onto the cake like an icing that's firm. The ganache in the EDC is more of a chocolate sauce - very thin. You can pour it over warm for the smooth look, but I'd still use more chocolate & less cream so it's thicker. I guess if you want the smooth ganache, you'd have to re-warm it in a bowl in a saucepan on the stove, since you won't have Thermie 

Another idea is to make up the berry nougat (the one on my blog) to top the cake and freeze it, then slightly thaw it when you're ready to top the cake, sprinkle over, then melt some chocolare and drizzle over. I always think that looks so pretty, and tastes good too!! 

[Chelsea (Thermie Groupie)]

Thanks Jo. I have it in the freezer now. I love the idea of the nougat and have to try it soon.  I have made homemade easter eggs to pile in the middle of the cake for Sunday - white swirly eggs on dark chocolate ganache. You can never have too much chocolate! 

[quirkycooking]

Wow, homemade easter eggs - you're good! I need to get some Easter egg molds... (bit late now!) Sounds delicious! 

[jsthermie]

We love this cake and it is often requested as the birthday cake. I have one thing to say though - use really good quality dark chocolate. One birthday party day when I didn't have time to go to the shops when I realised I didn't have any Lindt chocolate left, I used Cadbury instead (still a dark one). There must be a higher sugar content in this chocolate because (and I'm not making this up) the cake exploded in the oven!  The entire middle section apart from a couple centimetres on the bottom, was gone! I didn't have time to make another so I just filled the void with whipped cream before covering the cake with the ganache! 
That's never happened when using the good quality chocolate!

[judydawn]

Goodness gracious me, what a mess that probably made in your oven - that would upset me more than the hole in the cake 

[faffa_70]

I don't think it would be the chocolate that caused the cake to explode as I ALWAYS use cadbury dark chocolate when I make this for cooking class (not wasting my $ on a cake for cooking class lol) and have NEVER had this happen.

I see from further back in the thread that Brazen had the same thing happen.  I wonder what could be the cause of it?

Andie perhaps you might have an answer to this one for us?? 

[jsthermie]

Thanks for that Faffa - good to know - I assumed it was the chocolate brand I was using as it was the only thing different - but if it's not the chocolate I can go back to the more affordable one (and make the cake more often  )

[faffa_70]

if it's not the chocolate I can go back to the more affordable one (and make the cake more often  )

Now that is an exceptional idea JS 

[fundj&e]

              

[faffa_70]

oops cake tin too small??!!  lol