This cake recipe is very different than a typical chocolate cake. Made in a springform pan, this one falls somewhere between a cake, a torte and a cheesecake. Bake it one day, and then wrap and refrigerate it overnight.
How to Make Chocolate Flowers
Draw a little flower on red paper, and then slip it under some waxed paper to use as a tracing piece for your melted chocolate wafers.
Drizzle melted white chocolate wafers into the centers of the flowers, and use tinted pink chocolate for the petals.
When they’re dry, flip them over and they’re nice and flat and pretty (and a bit whimsical- looking.)
My cake has a simple, pink tinted whipped cream topping. When you take your cake out of the refrigerator, it will be quite firm. It softens up slightly after about 20 minutes at room temperature. This is a chocolate lover’s dream.
*Note… the cake may also be covered with a simple sprinkle of powdered sugar or you can really freak it out with a layer of rich ganache.
