Baking, Dessert

Chocolate Cake with Swiss Meringue Accents

Posted by Elaine Lee on

A recipe from Chef Dominique Ansel (Inventor of the Cronut, James Beard award-winning pastry chef). This recipe is available on Masterclass.

The Mini Me Swiss meringue add an extra dimension to this cake
Shot from over top where I poured the chocolate glaze and allowed the cake to set before placing the mini Swiss meringue on top
Pastry is precise. Measure, plan and Execute.
Pouring on the chocolate glaze
After chilling overnight in the fridge

One Comment Add yours

  1. Trina and Tina's avatar Trina and Tina says:
    2019-09-22 at 9:06 pm

    Yummy!

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