For this decadent cake, I made 3 layers of chocolate cake, which I split, making 6 layers. I alternated filling between layers with chocolate ganache and salted caramel, and chocolate Swiss buttercream. It's frosted outside with chocolate Swiss buttercream, glazed with salted caramel, and topped with macarons.
This was my first trial batch of macarons in my new house. It's always scary to make such a temperamental recipe in a new place, but they came out perfectly.
I filled each macaron with a ring of dark chocolate ganache, with a center of homemade salted caramel.
The little pop of salted caramel is so good, cutting through the rich, creamy dark chocolate ganache. The great thing about macarons is all the textures you get when you eat them. A thin, crisp outer crust, a soft cake like interior, with just a bit of chew, and then the creamy filling. Love!
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