Give your dessert a clever name – and tell us about your recipe.
Chocolate Trio Torte: three layers of chocolate. The bottom is a flourless chocolate cake, the middle is a chocolate mousse and the top is whipped cream with white chocolate melted and folded in. I made it in a springform pan and I baked the bottom layer first. I took a cookie cutter of the State of Wisconsin and placed it on top and filled it in with cocoa, then decorated with chocolate curls.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
The top later with white chocolate was difficult and next time I would let the chocolate cool longer before folding it in. Using the cookie cutter as a stencil worked better than I planned. Everyone loved it. It’s also gluten free which I didn’t realize at first and that was unplanned. Now I need to start taking orders apparently! It was popular among my tasters.
How did you add a Wisconsin twist to your flavors or decoration?
The State of Wisconsin stencil via cookie cutter makes the cake belong here at home, and I used Sassy Cow cream for the whipped cream ingredients.
How did you do?