Gateau Victoire

David baked a delicious Gateau Victoire yesterday for dinner with his brother's family. He based his cake off a recipe in David Lebovitz's book Ready for Dessert, but instead of using cognac or port as suggested, he used Aberlour Scotch. It was rich and had a perfect flourless-chocolate cake texture. Delicious!

Hazelnut Dacquoise #3

It's been a while, but I wanted to post some photos of a hazelnut dacquoise David baked for my wonderful colleague Ann K for a birthday luncheon in early October. I think they liked it!



Yum. This is truly one of my favorite cakes of all time. I only wish we got a chance to, um, "sample" some.



Our lovely friend Jean gave us this expandable cake carrier as a birthday gift; we're putting it to good use! The cake looks safe ensconced in its plastic dome! (It was still an adventure driving it twenty miles, though. I had to protect it from sliding around and ruining the ganache and almonds!)