This entremet of chocolate and hazelnut was impressive to behold, and, with its contrasting layers of flavour and texture, equally delightful to taste. There were a number of individual components to make and chill, but the end result was definitely worth it.
Most sweet recipes for rhubarb usually pair the stalks with strawberry, so it’s noteworthy to me when I see a recipe using the plant on its own. As you would expect from the Bouchon Bakery book, this tart wasn’t simple but, boy, did it deliver on taste.
Sometimes kids surprise you, like when my son asked for ice cream sandwiches for his birthday instead of a cake. We obliged, of course, and I made an incredibly rich and delicious treat, enjoyed by both young and old.
A cake with twelve layers sounds impressive, and this chocolate and cream tower really does make a stunning presentation. I originally made this cake as a dessert for the second night of Passover, but liked it so much, that I made it again a week later.