In celebration of Spring and the Easter holiday, I’m giving away two Easter wreaths that I made. Each wreath comes with a ribbon hanger, one of the ribbons is lavender, the other is a bright turquoise. Leave a comment and tell me about your favorite part of Spring. I will announce the winners on Friday!!!!
One of the great things about the TWD group is that you can use your imagination and you can leave out an ingredient or add a few in, if you so choose. I don’t use alcohol in my cooking, so, I left out the Armagnac. I’m not a fan of prunes, so, I left those out, too. I am, however, a huge fan of milk chocolate, so, I used milk chocolate in the recipe.
I used a whole bag of Ghirardelli milk chocolate chips in the recipe. One and a half cups in the cake and 1/2 cup in the glaze. I didn’t think about adding espresso until after the cake was in the pan, so, I just added it to the chocolate for the glaze as I melted it.
I used walnuts in the cake and didn’t grind them, I chopped them by hand instead, thinking that would help give the cake a different texture since the prunes were absent.
I cleaned up my domed cake stand that had been ignored, sitting on the top of one of my cupboards for the last year and a half. It was quite dusty. My Mama would NOT have approved!
The cake was kind of runny still in the center, too runny for me after 32 minutes, so, I kept it in for 10 more minutes and loved the outcome! The chunky walnuts were a great addition!!!!
I thought this cake tasted really, really good. It was a little flat, but packed a good punch in the milk chocolate flavor department.The espresso tasted really nice in the glaze, which ended up not being a glaze at all, but more of a frosting.
Thanks to Lyb of “And Then I Do The Dishes” for making a fabulous choice this week! Visit her blog for the recipe!!! DON’T FORGET TO TELL ME ABOUT YOUR FAVORITE PART OF SPRING!!!!!