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This luscious chocolate dessert is covered with ganache and topped with fluffy meringue.

Source: Martha Stewart Living, December 2005
Servings

Ingredients

For the Cake Layers

For the Ganache Filling

For the Ganache Glaze

For the Topping

Directions

Cook's Notes

For the best results, use a chocolate with a high butterfat content, such as Callebaut. Cakes can be refrigerated, wrapped tightly in plastic, up to 2 days.

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Reviews

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How would you rate this recipe?
1
  • Margie Seibel
    16 DEC, 2012
    I made this and it got rave reviews. I made the cake one day and wrapped it in fridge. Ganache the next. I followed the recipe exactly. The only change I would make is the 1 lb of choc/3c cream for the glaze. I had 2 cups immediately drip off and that chocolate was expensive. I would try 1/2 lb choc and 11/2 c cream.
    Reply
  • Annabelle25
    12 JAN, 2011
    The address below no longer has the directions on how to make the candles. Anyone know how to find them?
    Reply
  • macias123
    23 DEC, 2010
    Here is the link for the candles http://www.marthastewart.com/article/whimsical-wax-creations
    Reply
  • emamone
    17 DEC, 2007
    Found the candles! There listed under whimsical wax creations.
    Reply
  • emamone
    17 DEC, 2007
    Exactly what I was wondering. Lol. I think thats what draws your attention to this cake.
    Reply
  • SUSIEQFREEMAN
    17 DEC, 2007
    Where do you find the candles?
    Reply

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