I've been busy with a couple of major projects so have not had the time to come up with a sugar piece to celebrate this, the last day of the Christmas season. The Epiphany or Little Christmas or The Feast of the Three Kings is an important part of my Christmas traditions and I did not want it to pass without acknowledging it. To that end, I give you my first attempt at a decorated cake-a flourless chocolate torte with a ganache icing and chocolate roses dusted with cocoa powder. It was originally made for the 30th anniversary of my friends, Joanne and Ray. For today, I have resurrected it as the not-quite-traditional Galette des Rois or Kings' Cake. This one's a lot less fattening than the original so you can enjoy it without breaking your perennial New Year's resolution, which you, like myself, no doubt have made again. And, since today marks the end of the Christmas season and the beginning of the Mardi Gras season, I am eagerly anticipating that NOLA style King Cake along with all that purple, green and gold hoopla!
Maria
2 comments:
What great cakes and cokies you have. I hope they are just a delicious as they look and sound....
Darlene, Iowa
Thank you for your kind comment, Darlene. I try to make the taste of my sugar confections match the their look by using the best available ingredients...King Arthur flour, Florida Crystals sugar, Plus Gras butter, Nielsen Massey vanilla, Valrhona or Scharffen Berger chocolate; the fruit fillings are always made using fresh fruit, etc.
Maria
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