I am sure that everyone has noticed that our Kickstarter project has pretty much hijacked our two blog pages for 45 days. In 8 days we will go back to having normal stories and having a normal pastry blog (La Petite Sophie Patisserie) and normal food blog (Le Nomade Food).
But before we get back to the Kickstarter, I wanted to share with you guys a recipe that we have been working on and the story behind it.
We have been producing a Chocolate Blackout Cake ever since we were making our pastries in Salt Lake City for a European Specialty Food Market & Deli. They carry the largest selection of gourmet chocolates in that part of the country and chocolate is one of their things. Because of that the Blackout Cake had to have an intensely strong flavor of the specific chocolate that we were using. The only possible way to have the cake taste like the uniquely fruity Dos Rios from Amano, is to use a insane amount of chocolate. Of course when you use a large amount of a pretty expensive chocolate, you end up with a pretty expensive cake.
At the end of the day, the only people that truly enjoy the cake, could identify the type of chocolate we were using, and appreciated the cake for it, was is a true Gourmet Chocolate Connoisseur. Don’t get me wrong the cake was a really, really good cake! But a true Chocolate Connoisseurs is only a very small percentage of our clientele. If someone wants that type of cake we will gladly make the Blackout Cake for them as a special order.
Our uniquely deep, rich, & dark blackout chocolate cake made with Dos Rios from Amano. Giving it dark berry notes that cut through the luscious layers of chocolate pudding, moist chocolate cake, & velvety smooth icing. And don’t forget the crunchy chocolate pearls!!!!!
Just last week we had a customer request a Chocolate Cake for a special occasion. Instead of doing the Chocolate Blackout Cake, we decided that something else would be more fitting for this occasion. So Lya decided to create a whole new chocolate cake recipe that was a little different than the cakes that we have done before. After one bite she just blew me away with what she created! (For any of you that know me you know that doing so is not a very easy feat and that I am notoriously very tough on myself with my cooking) Immediately I knew what the name had to be, Valrhona Chocolate Silk Cake!
The cake is a super moist dark rich chocolate sponge cake, filled with a delicately light yet insanely creamy chocolate pastry cream, and draped with an icing of chocolate buttercream that just melts in your mouth.
Thank all of you friends, family, followers, & fans for your support and interest in what we do. Don’t forget we have less than 8 days left on our Kickstarter project, there is still time if you want to buy some of our pastries and become a crucial part of our patisserie. We cannot bring something truly special and unique to New Orleans without your help.
- Everyone please check out the local New Orleans TV show Steppin Out on WYES this Friday night 8/23/2013 . Our friend and fan, New Orleans Food Personality, Poppy Tooker will be talking about us and what we do. (at the very beginning of the show). http://www.wyes.org/local/steppin-out/
- Also, please keep your eyes peeled for an article that I wrote appearing in the online food magazine, Zester Daily (In the Soapbox section). http://zesterdaily.com/category/opinion/soapbox/