in San Francisco!  i brought a handful of my take on ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279), to my thanksgiving trip to San Francisco. i spent time re-connecting with 7 high school friends, and presented these takes at dinner hosted by one of us.  i think this picture of my classmate Mary is [...]

my take on ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279), and its wonderful texture:

my take on ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279): again, flourless souffle cake with suspended chocolate shavings and ground nuts.  pocketing the best sour cherry preserves there is known to mankind

in the book, ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279), is topped with sour cherry preserves.  i think it is fantastic! in the oven, the cakes rise more than double.  when cooling, the cakes deflate a bit and create a perfect center pocket to hug a dollop of preserves

i describe ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279), as a flourless souffle cake with floating chocolate shavings and ground nuts.  the batter should look like this: follow the directions on the book, it is important the chocolate is cold when pulverizing it in the food processor.  i also like to do this in [...]

for ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279): 1- i am baking cupcakes on silicone star molds.  in my opinion, sponge cakes without baking powder bake well on any size pans.  i spray silicone pans generously with baking spray with flour.  when i need to brush the convolutions, so the spray reaches evenly, i [...]

i am eating local with ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279). 1- using mac nuts instead of walnuts: 2- using maui turbinado sugar (non superfined): 3- my hawaiian chocolate: 4- and a couple of drops of french arome added to the yolk mixture: