Tim and I worked together on this for 4 hours and although it ended up miles away from the magazine photo, after tasting it, I'm not sure Martha's could have been any better. YUM. What could be better than four layers of chocolate cake, chocolate mousse mixed with cashew brittle, and chocolate ganache topped with raspberries and more cashew brittle? Nonetheless, 25 ingredients and 13 steps?! For two people to work simultaneously for 4 hours, you can imagine how complicated this cake was.

In the process, I discovered a new delicacy of Peru: natural yogurt. I guess they have it at home, too, but I never saw it. Here it's pretty common and makes a good substitute for creme fraiche. On its own, it's delightful, too! Rich and creamy with a slight tangy flavor. If I remember correctly, it's sold fresh every morning in the Puerto Supe market. I'll be looking forward to some tasty breakfasts of yogurt and fruit!

On another topic, here's a photo of Taza from this morning. I couldn't resist.

1 Comment

1. Anonymous on January 27, 2012 at 12:00 PM

   I have this recipe but have lost the part which shows how to make the cashew hearts. Can't seem to get it to come up on Martha's web site. Do you happen to have it? Not sure if my email will show so am giving you one to use.
   
   WYHS1961@comcast.net