**Another repost, again in celebration of my new/old cooking blog. And in celebration of Black Forest Cake. You don't really need a reason.**
be the first to admit that "failure" and "delicious" are not common
pairs. This is especially true in the culinary world, where the former
conjures (at least for me) visions of soggy souffles and over-mayonaised
tuna salad. In this case, however, I am glad to report that a
disappointing cake experience was rescued -with delectable results.
all started with my desire to experience a little German culinary
tradition before heading abroad. I selected a famous, showy, and rather
complex treat -the Black Forest Cake (or Schwarzwaelder Kirschtorte as
it is known in Deutschland). For those of you who aren't familiar with
this majestic beauty, it is a multi-layered chocolate cake filled and
frosted with a mountain of whipped cream, and cherries in thick syrup.
It is also liberally flavored with Kirsch -a cherry flavored liqueur.
My grand dreams were perhaps a little too grand -create a large and
mighty dessert for three people and hope that the whipped cream doesn't
melt -but I shouldered the challenge with a good deal of excitement.
So far so good.
let the cakes cool for the specified time, and then tried to remove
them. Disaster. No amount of wheedling, cajoling, coaxing, or bullying
would make the cakes come out of their pans. Finally in one abrupt,
angry gesture, the one I was working on broke into crumbly
Well, when a cook's dream falls
apart, there are two options. Dissolve into a puddle of tears and
scrap the whole thing or IMPROVISE. By the title, you can probably
guess which route I chose.
May I present: Black Forest Crumble:
was pretty fantastic, if I do say so myself. As my first-grade art
teacher, Mrs. Stein always said "turn a whoops into a wahoo!" I hope
I've made her proud.