I try to catch Sugar whenever I find myself in front of a television with cable, if only to drool at the insanely tasty looking concoctions that Anna Olson whips up. For some reason, however, I never tried one of her recipes until this weekend, and now I'm hooked.
cakes
The above picture is a slice of her Chocolate Mint Truffle Cake, which I made last week. This cake perfectly combines the rich and heavy flavor of chocolate with the sinfully delicious bite of mint. Wet, this the most divine batter that I've ever licked -- the sort that makes you want to slurp it with a spoon rather than sent it to the hot confines of a 300 degree oven. The same goes for the truffle glaze -- I dare you to not take at least one melted chocolate taste.
Tips after the jump.
- When pouring the glaze over the cake, push a lot, at first, over the edges to make sure you've sealed in the cake on all sides. The top can be nicely covered on the second pour.
- When the cake chills, it will set the glaze and make it firm/hard to the touch. Olson suggests using a warm towel to warm the springform pan before releasing. I found a quick burst of air from a hairdryer to be a quicker and easier substitute.
- Keep the reserved glaze in the double boiler, covered with saran -- it means less dirty dishes, and it speeds up the process.
- The reserves can also help seal in any bare spots on the cake. Drizzle as needed.
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