Bernachon Palet D'Or Gateau
First the cake. Simplicity itself, a sour cream and cocoa base mixed in the now familiar two step method. Then into the pan insulated by cake strips - do not forget these! Thirty five minutes later, it looks great. Ten minutes to cool on the rack and then about 3 seconds to tear its bum getting out of the pan. You can just see the tear in the photo below. Nothing that ganache couldn't hide!
The ganache is super easy also, scald the creme fraiche and then blitz with the chocolate. Or you could do as Raymond and I do and just stir in the chocolate squares until it all comes together. I was a big worried about the ganache because it seemed pretty grainy. But as is most often the case, time is a great healer. And once everything was cooled enough to ice, the ganache came together perfectly.
who seems to favour her left very arched eyebrow a lot whilst posting for photos) - always have them photograph you from your best angle... No one really wants to see that your cake is a bit lopsided because the baker didn't smooth the mix properly.
The next step after ganaching the cake and determining its best angle, is to prepare the glaze. I had a young accountancy graduate reporting into me once upon a time. He was a bit weird, as accountants