This week’s assignment, crème brulee chocolate bundt cake, turned out to be a huge hit at my office Valentine’s Day potluck last week. Everyone was thoroughly impressed with my plated “sample”. But, needless to say, the most fascinating aspect of the cake’s assembly was the use of my kitchen blowtorch that I brought from home.
Because Dorie indicated that the cake be served immediately once assembled, I had to set up everything separately because my colleagues were going to eat the potluck main dishes first. This meant I had to cute a slice of bundt cake, spoon on the crème brulee cream, sprinkle the sugar, torch the sugar, and garnish with fresh rapsberries every time someone was ready for dessert. But, it was worth it because everyone enjoyed the “presentation” when I was done. (Btw, I thought it best to skip the Chambord on the raspberries since I was serving this dessert during work hours). The nicest compliment I got all day was that this cake was “to die for”. That’s some serious cake love!
As for the preparation of the cake and the sauce, both parts were fairly straightforward. However, I did have to bake my cake an extra 10 minutes because the cake was still liquidy when I did the toothpick test. I also appreciated the fact that I could make both parts in advance, seeing as I was covering the Bulls game the night before the potluck and had no time make anything then.
If you’d like to join our twice monthly baking group, pick up a copy of Dorie Greenspan’s Baking Chez Moi and baking along with us!