Instead, I polished off the little that was left, and made a pilgrimage downtown. Between the special trip to the specialty market, paying for parking and paying for imported chocolate, this was one expensive candy bar. But I can only say four words about it. It worth it.
Now that my muse was in hand, my task was to create a cake that would match the silkiness, glamour, and delight of the original bar. The concept was clear in my head - I would make three cakes: a nut layer, a white layer, and a chocolate layer, and sandwich them with frosting just as the bar is constructed. But which specific recipes will complement each other without conflict, without overpowering each other, and without being simply too extravagent?
I used the Perfect All American Chocolate Butter Cake from The Cake Bible, the Moist Buttery Nut Cake (using hazelnuts) from Nick Malgieri's How to Bake, and a plain vanilla cake made with oil and just egg whites (the yolks will turn the batter yellow.) I filled and frosted it with a whipped ganache made from milk chocolate and flavored with Frangelico (hazelnut liqueur), and glazed with bittersweet chocolate ganache (all the chocolate bars I used were Lindt, creating appropriate mixtures between the milk, 55% bittersweet, and 70% bittersweet bars.) The crowning glory of course were curls of the Delaviuda Tres Chocolates bar, and simple roasted hazelnuts.
Needless to say, only thin slices of this cake were required, but even so, and even though it would be unfair to call it anything other than rich, it was surprisingly light, balanced, and entirely delightful. It needs nothing to accompany it other than a toast of good cheer, lots of friends to share it with, and a cup of black coffee.
Moist Buttery Nut Cake
by Nick Malgieri, from "How to Bake", page 275
12 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar, firmly packed
3 large eggs
2 cups all puropose flour
1 cup (about 4 ounces) ground nuts (I used hazelnuts this time, but I've also made this cake with almonds)
1 teaspoon baking soda
1 cup buttermilk
Grease and line with parchment two 9" round pans.
Preheat oven to 350.
Beat butter and sguar until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
Combine flour, nuts, baking powder and soda. Add 1/4 to butter mixture, and alternate with 1/3 of milk. Repeat, ending with flour, until well combined.
Pour batter into prepared pans ande bake 25-30 minutes until toothpick comes out clean. Cool in pans 5 minutes, then invert and cool completely.
Pour batter into prepared pans ande bake 25-30 minutes until toothpick comes out clean. Cool in pans 5 minutes, then invert and cool completely.
This cake stays moist for a long time.
Oh. My. God.
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