Although we didn't really exchange many Christmas presents this year I did have a couple of new cookbooks on my wish list... well, cake books to be specific. And as Santa didn't manage to get them all for me I treated myself to this...
Cakeology by Juliet Sear is a project based book which wouldn't normally be my first choice, but it also has excellent basic recipes for cakes and frostings, instructions on numerous techniques and really useful information on doubling up recipes and different tin sizes etc.
The "Love Heart" cookies that I made last week were adapted from an idea in the book and the basic vanilla cookie dough is one of the best I've tasted. After all, it is no good making cakes and biscuits that look pretty if the taste doesn't match up to expectations.
So when in my latest "Apricot & Fig" newsletter, I offered a Chocolate Brownie Rolo cake as one of my Valentine selections I wanted to make sure it was the best possible tasting Brownie cake ever. I made one of these a few years ago when I tested a recipe for "Baking Mad". It tasted good but the Rolos all sank to the bottom of the cake creating a gooey caramel layer which wasn't really the desired effect. I was pretty sure I could get round the problem by having a firmer basic mixture but didn't want to sacrifice that soft, almost undercooked texture of a good brownie.
So yesterday I tried the Belgian Chocolate Brownie Torte cake recipe from Cakeology with a packet of Rolos scattered on the top. And bingo... all the Rolos stayed scattered more or less where they were put...
Not only that, it slices beautifully, has a wonderful texture... and tastes fantastic with the occasional hit of a chewy caramel Rolo. Would I give someone my last Rolo... probably, but I wouldn't give them my last slice of this cake. In fact I'm reluctant to share any of it!
There will be more cakes later this week should you care to come back this way again!