Meringue and chocolate cake - my most daring experience
Cakes
Ok, here is my New Year’s resolution – “I want to start cooking out of my comfort zone”. That said, I had asked my family, as Christmas gift, to give me money because I wanted to take a pastry course in Paris with Pierre Hermé (Oh my God, this is still a dream!!!). <br />So, being all excited about the perspective of doing my pastry course, I gave my 33 year old “foodie” son, a dessert to choose from several Pierre Hermé cookbooks I own. <br />He chose the Megève Cake. I looked at the recipe and thought he must be out of his mind, how on earth could I ever achieve that standard of dessert. <br />But, having made my decision that I would do no matter what he chose, I got on with it (ok, I confess, I kind of changed a few things here and there) and made it. <br />I was so proud of the final result, it looked so amazing, I even decorated it with little edible gold droplets. But the best part came when I served it. It was meant to be in the fridge for 2 days but there was no way anyone wanted to wait, so I served it the following day. Everyone was saying it was the most delicious and balanced cake they had ever eaten because the chocolate mousse filling has no sugar so it is the perfect balance with the meringue. So, let’s see what you think. Note: the recipe has many steps but that's because I like to explain well the way I went about. Don't be taken aback from trying it, it wasn't that hard to do it.
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