As I stand here before the High Court of Desserts I confess to creating a cake that is probably too much of a good thing. Wait a minute, is that possible?
A funny thing happened on the way to my birthday on the 17th. Modern technology and I had a major falling out. Every device I owned decided to rebel at the same time. If you ever wanted to know what emotional eating is like you should have been at my house last week. Admittedly, it can wreak havoc on your health, unless you’re indulging in broccoli and steamed carrots. But who does that?
What it did for me other than make the scales inch up a tad was to give me an idea for my birthday cake. After two vanilla cakes I knew it was time for chocolate. On the morning of my big day I baked my favorite Devils Food cake. After the cake was out of the oven I set out on my weekly errands. When I run errands on a Friday I’m gone for hours. My intention was to get home frost and decorate the cake and be ready to go out for dinner by six pm. Ha!
When I walked out of the door I knew I had on the wrong footwear on. Determined to be stylish I wore the boots with what I considered a modest heel. After running in and out of stores for hours I was in serious pain and knew if I didn’t do something quick I was at risk for another Achilles injury. While in Meijer’s I found some of the ugliest flats in the world on clearance and put them on right then and there. Granted my pants were way too long and now I just looked downright foolish with huge cuffs and white socks showing. My mom used to always say “cuteness will kill you, comfort first”. The cashier even had to chuckle as I told her what I had done.
By the time I left the store my energy was fading fast and I knew I wasn’t going to finish my cake when I got home. So I did the next best thing and stopped at the Patisserie and picked up this small marbled cake with the chocolate triangles.
The next morning I got up and finished my cake. Between the layers of Devils Food cake was a substantial amount of chocolate truffle. That really should have been enough but I wanted more. On top of the truffle I piled on White Chocolate Mousse. Oh dear friends the decadence continues! Once the layers were together I topped the cake with more Chocolate Truffle and then frosted the entire cake with Chocolate Fudge frosting. Are your teeth on edge yet? Behind the Lemon Meringue Cake and then the Fig Preserves and Caramelized Hazelnut Cake there is a cloud of sugar hanging low over my house.
Modern technology and I have come to a truce and I’m doing my best to ease back on the sugar, at least for a little while, (fingers crossed behind my back).
As a reminder, my children are still holding firm to keeping the truffle recipe a secret but there are tons of them on the web. Here’s the recipe for the White Chocolate Mousse that’s on the inside of the Nestlé’s White Chocolate wrapper. Time for my dinner of steamed broccoli and carrots!!!
Nestlé’s White Chocolate Mousse
4 oz Nestlé’s White Baking Bar, broken into pieces
1 cup heavy cream, divided
3 TBS powdered sugar
1 tsp vanilla
Microwave broken baking bars and 1/3 cup cream in small, uncovered, microwave-safe bowl on high for 45 seconds; then stir. If pieces are still holding their shape, microwave again at additional 10- to 15-second intervals, stirring just until melted. Cool completely. Beat remaining 2/3 cup cream, powdered sugar and vanilla extract in small mixing bowl until stiff peaks form (do not overbeat). I think I might have over beaten mine a tad.
Fold melted baking bar mixture into whipped cream and refrigerate for at least 15 minutes before serving.
Note: Sorry about the lighting in the top shots, I took them at night and had to use the flash.
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