When we unmolded this cake it stuck horribly. The cake fond gave us a sneak preview. It was delicious. The newly revealed topography on the cake was not that appealing. But when we dusted it with powdered sugar the divots became accents. The troughs faded and captured light. The look of this cake is not one we could have imagined. And now we are looking to replicate the results. Smooth is fine but texture tantalizes.
And this chocolate cake is gluten free. It is made with our Batch 2 flour blend.
January 6, 2005