By Leslie Ross on June 04, 2008
Photo by fruii
Photo by fruii
"I have been eating this cake since I was 10, and it is truly a masterpiece in the art of baking. I have never seen any other recipe like it, and I thank my mother for passing on the genes that came up with this genius.This cake is NOT for a novice, nor can it be "thrown together" at the last minute. All I can tell you is that, when properly executed, nothing can compare to this recipe. PLEASE read through the steps BEFORE you begin, it will make things much easier. Good Luck, you will never be satisfied with another recipe!"
Serving Size: 1 (280 g)
Servings Per Recipe: 12
"The recipe worked well for me, I could not buy Kirsch so used Cherry Brandy instead, also I piped a 'wall' of butter cream around the outer edge of the layer that had chocolate mousse to hold it all together. I didn't get around to putting the cream on the outside as I was making it as a trial for another occasion.. It is VERY rich!! And the cherry brandy is a bit too strong, maybe Cointreau or Triple sec would have been better for me and not the fault of the recipe. One other thing, if you don't like a "gritty" butter cream, maybe use another recipe that uses sugar syrup instead of confectioners sugar ( like a mock cream recipe) to make the butter cream. It makes a spectacular looking cake which got lots of oohs!! and aah s!! when I made it. I followed the recipe process to build the cake, chilling and waiting between the layers and it all went perfectly. A lovely recipe to impress yourself and the guests/family."
"Hi Leslie, I have made your cake now 3 ok maybe 4 times. It is time consuming but well worth the effort. I have been looking for this type of recipe for a long time THANK YOU. I owned a bakery in Victoria B.C. and our recipe was very similiar. Once again "EXCELLENT". P.S. I always make this when I am home alone listening to great music and nobody to disturb me, turns out great every time."