Heavenly Cake Baker Submission #33
I brushed the little Wondra flour genoises with a Grand Marnier syrup and then an apricot glaze. If I'd been thinking, I would have used Apricot Brandy for the syrup. The centers are cut out to make room for the chocolate cream filing which reminded me of a very rich pudding. Lastly, a chocolate ganache is drizzled over the top.
I made a triple batch and had no leftovers. I think my favorite element was the apricot glaze - such an elegant finishing touch.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don't post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group's baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.