In honor of Tuesdays with Dorie’s second anniversary, we got to choose between one of two recipes. Over-achievers could make and blog about both. Since I love love love taking pictures of food, I jumped at the chance to practice twice as much.
I made this wonderful chocolate cake in 2 6-inch pans. (Available at craft stores and restaurant supplies.) It was easier to handle and less expensive to make when I cut the recipe in half.
Fortunately, there was also less to throw away after I realized I had botched the frosting.
Not sure what I did wrong, but the frosting was grainy and gritty. Actually, I didn’t throw the extra frosting away. It was delicious on my homemade graham crackers where the texture was less noticeable.
On the other hand, the cake itself was lovely, fudgy and studley (as in a man’s kind of dessert). Maybe next time I’ll try Barefoot Contessa’s peanut butter frosting which Mary Ann suggested or my personal favorite, sweetened whipped cream with chopped strawberries.
Although Dorie claims this dessert is “storied,” it was new to me. Seems a couple of French sisters forgot to lay the crust for their apple pie down first so they laid it on top of the filling. After baking, they flipped the whole thing before serving.
I used store bought puff pastry for the crust. It rose up and browned perfectly. The flip went well.
However, caramelizing the butter and sugar after the apples were added but before baking took longer than expected. Turning up the heat on my old cast iron skillet scorched a few of the apples but didn’t ruin the dessert. You could say it gave it a homemade look. That’s good. Right?
One last note: I added cinnamon and fresh grated nutmeg to the apple mixture. To me, apples without spice are like water without ice. Not so nice and kinda boring.
To get either of these recipes, visit Laurie at slush.com.