it is always good to have a few slices of hector’s take ROSE’S heavenly CAKES: Moist Chocolate Raspberry Genoise (page 187), frozen.
three makes an impromtu birthday cake!
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Archive for the Moist Chocolate Raspberry Genoise (page 187) Category
Moist 06 Chocolate Raspberry Genoise (page 187) – freezer take
Posted in Moist Chocolate Raspberry Genoise (page 187) on November 8, 2011 by myyellowkitchenMoist 05 Chocolate Raspberry Genoise (page 187) – the slice and the whole
Posted in Moist Chocolate Raspberry Genoise (page 187) on September 16, 2011 by myyellowkitchenhector’s take ROSE’S heavenly CAKES: Moist Chocolate Raspberry Genoise (page 187):
1- the slice:
2- the whole:
Moist 04 Chocolate Raspberry Genoise (page 187) – behind the scenes
Posted in Moist Chocolate Raspberry Genoise (page 187) on September 15, 2011 by myyellowkitchenROSE’S heavenly CAKES: Moist Chocolate Raspberry Genoise (page 187), behind the scenes, using a make shift photo light bouncer:
“a must and basic photography technique. put a piece of foil, white cardboard, or anything that can bounce light to illuminate and bring to life the shadow side of your cake.
light comes from the left on this picture (my apartment window). without a light bounce, the right side of the cake would be dark. if the right side isn’t dark, then the left side would be too bright (digital cameras like to take a light average, so to brighten the dark side then the bright side is over exposed).
this works very well at night with flash. put ur bounce board opposite or angled to catch some of the flash at a bounce. the picture will look more detailed and not flat as typically does with flash coming just from one side.
as u c, my giant cutting board covered with a white silpat works! sometimes I use my stainless steel refrigerator as a light bounce which is perfect because u position / angle the light source by swinging the refrigerator door!
below, the first picture is without the light bounce. u can see the right side looks dark. the second picture is with the light bounce: “
Moist 03 Chocolate Raspberry Genoise (page 187) – hector’s take
Posted in Moist Chocolate Raspberry Genoise (page 187) on September 14, 2011 by myyellowkitchen
here is hector’s take on ROSE’S heavenly CAKES: Moist Chocolate Raspberry Genoise (page 187):
Moist 02 Chocolate Raspberry Genoise (page 187) – on takes
Posted in Moist Chocolate Raspberry Genoise (page 187) on September 13, 2011 by myyellowkitchenhere is the cake component on ROSE’S heavenly CAKES: Moist Chocolate Raspberry Genoise (page 187):
and here is a progress photo of the whipped eggs:
and here is what i share on my facebook:
hector: “i will attempt to Hawaiianize the best recipe of chocolate/raspberry cake: will moisten the cake with coconut, will use passion fruit instead of raspberry on the frosting, and will use fresh mango as decor. COCONUT-PASSION-MANGO is a classic ménage à trois and my favorite!”
hector: “ganache infused with passion fruit is climaxic!”
SY and BC like this.
BC: “ I love your food porn!”
hector: “OMG BC, and the picture looks like it!”
BC: “LOL yup!”
JST: ”I see some Kōloa Rum there! :0)”
hector: “oh, let me explain…… ganache is chocolate frosting as good as it can be. it is just 1/2 chocolate of your best taste choice and 1/2 cream. NOW, replace some of the cream with raspberry or passion fruit or tomato puree, and it shoots you to heaven. add a little liquor, and you may never come back from heaven!”
hector: “perfect liquor when passion fruit is in place!”
JSG: “Gotta try that!”
ACV: “It sounds terrific 
. Tengo que intentarlo!”
hector: “si la Rose utiliza campbells tomato soup en un ganache, pues podremos ser igual de creativos 
“
Moist 01 Chocolate Raspberry Genoise (page 187) – hawaii take
Posted in Moist Chocolate Raspberry Genoise (page 187) on September 12, 2011 by myyellowkitchenhector’s take on ROSE’S heavenly CAKES: Moist Chocolate Raspberry Genoise (page 187) will use Koloa Dark Rum instead of Chambord through the composition.
1- the chocolate cake is baked with chocolate from Original Hawaiian Chocolate Factory. then moistened with cocoa syrup infused with Koloa Dark Rum and with drops of french coconut arome from my favorite specialty store: La Cuisine.
2- the frosting is a ganache infused with Koloa Dark Rum and passion fruit jelly from my friend chef Patti Kimball. then further enhanced with french passion fruit arome from my favorite specialty store: La Cuisine.
3- the topping will be fresh mango.
gamed?
