I have been visiting the library a lot recently, trying to
get my hands on all books food related. My new obsession with library books began
because a few weeks ago I finished probably one of the best books I’ve ever
read. The memoir, titled Blood, Bones,
and Butter, recounts chef Gabrielle Hamilton’s memories from childhood up
through the birth of her restaurant Prune and her rise to becoming one of the
most celebrated chefs in New York City. I can’t help but be inspired from
Gabrielle’s stories and from other cookbooks that I can’t seem to get my nose
out of. Last Wednesday, I crafted an idea for a cake far too lavish to create
in a dorm kitchen, but with the company of a few friends, I was able to create
this beauty that far exceeded my expectations. Whipped cream, chocolate, and
raspberries is a combination no one can deny, and the cake combines all three
into an absolutely delicious three-tiered piece of perfection. The vanilla
sponge dotted with chocolate and raspberries is moist and soft but dense enough
to hold layers of chocolate ganache, roasted hazelnuts, and fluffy whipped
cream. The cake, topped with handfuls of raspberries, a drizzle of ganache, and
delicate chocolate shavings stays together beautifully even after cutting out
the first slice.
Raspberry Chocolate Swirl Gâteau with Chantilly cream
