HCB: Chocolate Raspberry Trifle

Moist Chocolate Genoise used to be my favorite chocolate cake. It has since been replaced by Miette Tomboy. Nevertheless, I was looking forward to this trifle. What's not to love? Chocolate genoise + chambord infused sugar syrup + creme anglaise + fresh raspberries = yummyness (this is a new word I made up.) And just when you think it could not possibly get any better, add raspberry flavored whipped cream to it = heavenly yummyness.

This trifle - like the Saint Honore Trifle, feeds 16-20 people. I don't have that many people to feed, so naturally I want to halve the recipe. But there's still the question of what to use as a serving dish. When I made the Saint Honore Trifle, I baked the cake in a cupcake pan and used wine glasses. It worked pretty well. But we have since then broken almost all our wine glasses, except for one. So I went to Walmart over the weekend to get more wine glasses. I found a set of 4 goblets for $5. As I walked away from the aisle, I saw some small plates and stuff that caught my attention. I stopped to check them out, and then I saw these cute mini trifle dish for less than $2. SCORE! I grabbed two of them and abandoned the goblets.

Last Cake, Next Cake

Hello hello! Welcome to the 1st installment of HCB continuation. Now that Marie has finished baking through Rose's Heavenly Cakes, the rest of us who wants to finish the book will have to continue baking without our fearless and witty leader. I'm sure I speak for everyone that Marie will be, if not already, greatly missed. I always obsessively look forward to her Monday post and her mid-week LC NC summary. Now I have to settle for obsessively writing my own post and LC NC summary. I can't promise that I'd be as witty (actually, I know I'm not as witty), but I can try to be as fearless.

As you can see, I've updated my blog to have the links of everyone's blog. A couple of bakers who haven't posted in the last 2 months were excluded. Please do let me know if you are still interested to be part of a group (and please bake as soon as possible :)), and I would add you to the list.

Now onto the summary...

HCB: Barcelona Brownie Bars

I was so looking forward to making this, hence why this is the 1st item in this HCB continuation bake through. I recently saw a couple of post in Rose's forum about how good and chocolate-y this is. Needless to say, I was intrigued. We all need a chocolate fix every now and then (if not all the time) and this one sounds like it fits the bill.

The cake is so easy to make. It takes just as long to make this cake as weighing all the little cavity of the silicone mold with 45 grams of batter.

First you toast some pecans in the oven for 7 minutes. While that is cooling, melt some chocolate with a LOT of butter. If you're making the full recipe, it's 9 tablespoon! Once it's all melted, whisk in the eggs and vanilla. I love that Rose gave the instruction on mixing by hand, which is what I ended up doing. It's nice not to dirty up 1 more thing!