the following link takes you to my latest take on this cake: https://www.facebook.com/media/set/?set=a.344964755530417.99738.307563519270541&type=3

hector’s Mac Moca take on ROSE’S heavenly CAKES: Baby Chocolate Oblivions (page 371), can be enjoyed straight from the freezer. the texture is like ice cream!

hector’s Mac Moca take on ROSE’S heavenly CAKES: Baby Chocolate Oblivions (page 371), sliced.i describe this oblivion as lighter than air, crisp tops, with creamy interior.

hector’s Mac Moca take on ROSE’S heavenly CAKES: Baby Chocolate Oblivions (page 371), baked on 6×3″ removable bottom cake pan. the internal temperature was right at 150 oF, thus the tops are level.  note, it is important to use a 3″ deep pan, the batter rises to the top and then deflates to about half.

to make hector’s Mac Moca take on ROSE’S heavenly CAKES: Baby Chocolate Oblivions (page 371), start with a well done espresso. the cupcakes should be baked only till internal temperature is 150 oF.  if it goes over, the centers will collapse, which are ok to hold a nice dollop of whipped light ganache.

the inevitable is happening, hector’s is re-writing ROSE’S heavenly CAKES recipes!  based on the Baby Chocolate Oblivions (page 371), this is hector’s Mac Mocha Oblivion.  replace the chocolate with 60% macadamia nut paste and 40% sugar, by weight.  i also add 2 shots of espresso. how can one resist the flavors of a mac flavored [...]

new hector’s take on ROSE’S heavenly CAKES: Baby Chocolate Oblivions (page 371).  replacing the chocolate with 60% unsweetened hazelnut paste and 40% sugar.  baked on a 6×3″ pan. same amount of butter and eggs.  2 shots of espresso.

new hector’s take on ROSE’S heavenly CAKES: Baby Chocolate Oblivions (page 371)… coming tomorrow:

ROSE’S heavenly CAKES: Baby Chocolate Oblivions (page 371), milk chocolate variation. Boxed: