Alhambra

Seemed started to get used to everything and suddenly came to the last lesson. This is the last practical lesson I am going to have here.

Sometimes I shouldn’t judge a cake solely by it’s name or it’s outlook. The last Pithiviers remain as my breakfast for the third day and I didn’t even consider to throw it away, it look just fine.

For this last one, got no idea at all with the French name and in English, it’s simply stated chocolate cake
I or some other students might think we can have some background and history of this cake in terms of it’s name, but in this world class culinary school, the chef would reply ‘ history and patient is my weak point.’ Humorous or pathetic? Lucky that Ii can save a little bit of my euro and leave after the basic pastry, or I may hava look for a private tuition in French patisserie here!

Ok, it’s a classic cake specially for chocolate lover, like the last pistachio log cake. Three or four pieces of sponge cake layer with chocolate ganache. Though it looks heavy and ‘sweet dead people’ but both the chocolate ganache and glaze contain no sugar, it’s surprisingly not too sweet.

And as the sponge cake was soak with coffee rum syrup, it remain moist and taste fine after 4,5 days.
So my dear friend, if I can have 5 candidates put up their hands, I would like to give it a try when I am back gaa^o*

For the 2nd time in ganache layering cake, all of us feel more confident, but that didn’t mean all perfect. The critical part again go to the last chocolate glazing. As this one is not log and with a flat surface and 4 corners, it’s far more difficult to cover those 5 faces seamless. The demo cake are indeed nice.

Refer to the classic practice, it should have a white rose on top as decoration. At the beginning, I’m not interested, but as mine glazed like patch work, a rose on top sounds a good idea.

The episode of my course look bad but taste fine, still i would regard as a good one for me^o^