Valentine’s Day. Bleh. I vote we move it to the end of February so that it’s only celebrated once every 4 years, or better yet, not at all. Clearly, I’m not the biggest fan of V-Day. I don’t even want to get into last year, (I skipped writing about it altogether) but on Valentine’s Day two years ago, I wrote briefly about being Anti-Valentine’s Day and then more in depth about this Chocolate Armagnac Cake. The cake is what’s important and I feel like it deserves another highlight because I absolutely love the combination of chocolate,
To appease those who love Valentine’s Day, (and I know there’s a ridiculous number of you out there based on all the red, pink and hearts I’ve been seeing on the blogs for the past week) I decided to work flowers into the plating of my cake. Mine won’t die on you though, they’re all edible. The rose is made out of Chocolate Playdough which I first saw on Cake on the Brain and have wanted to do something fun with ever since. After working with the stuff though I came to two quick realizations. The first is that I never want to have to make 100 of these. The second is that warm hands make a mess of chocolate. I had to repeatedly throw everything in the freezer, (perhaps I should have gotten in there too?) so that it didn’t turn to mush. The dried edible flowers were much easier to deal with. Pop open the jar and sprinkle at will. Instant pretty! If I had been on top of things this past summer, those could have come from my garden. Instead they were a much appreciated gift. I think that actually makes them better.
The recipe for this wonderful cake is from none other than Dorie Greenspan and can be found on page 279 of Baking: From My Home to Yours. And although you could make this cake for a Valentine, I'd opt to take the selfish route and keep it all for yourself. Just look at all that chocolately goodness... Don't bother sharing.