Anyone that knows me is fully aware of my ability to royally screw things up. I rarely encounter a situation where the poor recipe is at fault for my big huge mess up. This is no exception.
I came across a beautiful recipe posted by one of my fellow blog friends and I thought, hmmm I wonder if I can pull that off??
She bakes gorgeous treats that taste sensational and I make quite a few of her recipes because she makes them look so tempting I just have to taste them for myself. (Thanks, Lora for all you do!)
In my line of work, in order to sell a home it has to be something the new owner can envision as a home for his or her family. In the food blog world, if a blogger can make something look tempting (or interesting) enough people will want to try it. Trust me, I try more recipes than I create! Coming from a free spirit in the kitchen such as myself that’s saying a lot.
So anyway, when Lora the Cake Duchess posted about her Chocolate Swiss Roll I had to have it. It’s quite common for me to lust after food and put on some Lenny Kravitz while I mutter sweet nothings in the kitchen…siiiiigh…
One thing led to another and I didn’t hear my timers go off. Yes, timers. I am “that” person that needs multiple noises to cue the next step in a process i.e. waking up in the morning, appointments, taking things out of the oven.
I also made an error not using parchment paper as the recipe suggested. The cake was over baked and I could see the darkened cake was nearly black in color. Parts tasted of soft and spongy chocolate cake and others tasted like my chicken. BURNED TO A DOGGONE CRISP! 😦 The cake recipe is amazing and I loved the soft, spongy chocolatey richness of the cake! I really wish I hadn’t burned it.
I may have teared up a little. So much for making this majestic treat for my family! 😦 😦 😦
I’m not sure what happened but I ended up trying to salvage this. Yeah, it was burned but it was still flexible so all I had to do was mask the flavor. Not very Iron Chef of me but it is what it is.
I grabbed a small pot and poured in some water, sugar, Grand Marnier (thinking of Kim of LivLife!) and rum with coffee. I made my very first coffee liquor! Reducing on the stove until the sugar dissolved and the flavors joined hands in perfect harmony.
I poured it over the cake, just enough for it to soak up but no excess slopping around in the pan. I let it soak overnight and the next morning I was extremely impressed.
Ideally I would not have screwed up in the first place but since I had to think of a backup plan I did an exceptional job!
The cake was soft and very very moist with the liquor so I had to think of something to contrast it. (I’m crazy about contrasting textures!) The whipped cream part of the recipe was a must so I whipped that up and made the ganache. That was incredible to.
One thing I imagined to go well with the chocolate and whipped cream was…amandines. I could not find a recipe when I searched many months ago and I find that we call them something different here in America.
They were super easy to make and they turned out perfect. My other half was in amazement and Ethan was so excited! They reminded him of France and we talked about the sights we will see together the next time we go…
Tired of perfection I opted for a relaxed rendition for a beautiful alternative…
The cake was moist and the coffee liquor was a perfect enhancement for the chocolate cake! (Not even a hint of burned cake flavor! Yay!) The ganache added a perfect chocolate richness combined with the light and fluffy whipped cream. The amandine was a welcome contrast to the cake and cream with it’s crispy texture and seductive almond flavor.
I am excited to try the Chocolate Swiss Roll in its intended form, but this was an amazing backup plan if I may say so myself. All four of us really enjoyed this turn around! Please don’t try my rendition (notice I don’t have my own recipe) but I encourage you to make the Chocolate Swiss Roll the way it should be done. 🙂
P. S. – Use parchment paper and watch your cake like a hawk watching its…cake.
***Recipe for Lora’s Chocolate Swiss Roll***
Courtesy ofour family French cookbook 🙂
3 tbsp. butter
1/3 cup sugar
2 tbsp. whipping cream
1 cup sliced almonds
1/4 cup flour
2 tbsp. amaretto
1/2 tsp. almond extract
Line a baking sheet with parchment paper. In a medium saucepan combine sugar, butter, whipping cream over medium heat. Stir and bring to a boil, I would stir almost constantly. Remove from heat and allow to cool to room temperature. Combine with almonds, amaretto, flour and almond extract. Place spoonfuls several inches apart on parchment paper and bake for 6-8 minutes or until nice and golden brown on the edges. Cool on wire rack and enjoy!