Thanks David I’m going to try this! Thank you for having such a well organized website too! I discovered a cache of chestnut purée from last winter. I knew somehow you were involved in ‘influencing’ my purchase. I did a web search and you popped up right away mystery solved. Looks like I have another baking project!
Can’t wait to buy this book. Looks fantastic! I wish I could have taken the Concorde back in the day and had a travel job writing for the New Yorker. So many good stories I bet.
Question - does all of the 10 oz of chocolate in the ingredients go in the ganache? And an additional 5-7 oz for the curls/topping? If so, the latter are not in the 8ngredient list.
I am a caterer. I found this recipe searching for a dessert we could do for 350 guests at a high-end charity dinner. This was perfect. Not only could we do it ahead of time in stages, but it is gluten free! We made them individual servings by making small circles of meringue and piping in the ganache. And—any meringues that broke or weren’t pretty enough we crumbled and used on top. We stored any broken circles and chunks in an airtight container and used them as decoration on other desserts too. Even pulverized them to use as powder on plates. Great memory of a very successful dinner!
Was one of the lucky 100 passengers on a Concorde flight (special reservation) from NYC to Jamaica in February 1987. I'll never forget the thrill of reaching Mach 1 at 59,000 feet or the delight in the delicious food served in the BOAC lounge as well as the feast served in the air. Everything was beyond ne plus ultra!. I didn't have this gateau on board so I'm making it this weekend for my Mah Jongg group. Wish me luck!
David and Aleksandra - we are about to move but this cake is on my to-do list. Chocolate and meringue = perfection. Have either of you come across a recipe that uses the similar ingredients but it used as a cake batter? The interesting part is you take it from the oven and put it in the freezer. OK, not great for the freezer BUT the texture is like silk. A friend got the recipe from a pastry chef 1990s and I lost the recipe years ago. I've been on a search ever since. None of my attempts from memory have ever worked.
Her book arrives today. I was going to gift it to a friend, but I think I will keep it for myself and purchase another one. This gateau recipe is so easy that I am tempted to make it this weekend! Thanks!
Thanks David I’m going to try this! Thank you for having such a well organized website too! I discovered a cache of chestnut purée from last winter. I knew somehow you were involved in ‘influencing’ my purchase. I did a web search and you popped up right away mystery solved. Looks like I have another baking project!
I went on a MFK Fisher book buying binge during the pandemic! Congratulations, Alessandra on your winning this prestigious award.🌺
Qui❣️
A whole chapter of Cake sale. Yum!
1-2 pm in what time zone?
Can’t wait to buy this book. Looks fantastic! I wish I could have taken the Concorde back in the day and had a travel job writing for the New Yorker. So many good stories I bet.
Cannot WAIT to make this. Looks excellent
This looks easy and decadent.
Question - does all of the 10 oz of chocolate in the ingredients go in the ganache? And an additional 5-7 oz for the curls/topping? If so, the latter are not in the 8ngredient list.
I am a caterer. I found this recipe searching for a dessert we could do for 350 guests at a high-end charity dinner. This was perfect. Not only could we do it ahead of time in stages, but it is gluten free! We made them individual servings by making small circles of meringue and piping in the ganache. And—any meringues that broke or weren’t pretty enough we crumbled and used on top. We stored any broken circles and chunks in an airtight container and used them as decoration on other desserts too. Even pulverized them to use as powder on plates. Great memory of a very successful dinner!
This sounds like heaven! Thank you for sharing the story and the recipe.
Yum! I am not usually a baker, but my husband and I are chocoholics. This looks too good to pass up. Will try very soon.
Hi David, wondering why you suggest baking sheets with sides: I only have one that size with sides and my other one is sideless? flat? baking sheet.
Was one of the lucky 100 passengers on a Concorde flight (special reservation) from NYC to Jamaica in February 1987. I'll never forget the thrill of reaching Mach 1 at 59,000 feet or the delight in the delicious food served in the BOAC lounge as well as the feast served in the air. Everything was beyond ne plus ultra!. I didn't have this gateau on board so I'm making it this weekend for my Mah Jongg group. Wish me luck!
David and Aleksandra - we are about to move but this cake is on my to-do list. Chocolate and meringue = perfection. Have either of you come across a recipe that uses the similar ingredients but it used as a cake batter? The interesting part is you take it from the oven and put it in the freezer. OK, not great for the freezer BUT the texture is like silk. A friend got the recipe from a pastry chef 1990s and I lost the recipe years ago. I've been on a search ever since. None of my attempts from memory have ever worked.
Her book arrives today. I was going to gift it to a friend, but I think I will keep it for myself and purchase another one. This gateau recipe is so easy that I am tempted to make it this weekend! Thanks!
Thank you, David! And thank you all for these lovely comments!