Rich. Intense. Indulgent.
No, I'm not talking about Martin Jerry Bruckheimer. I'm talking about this cake.
I saw this cake on Doughmesstic and it immediately caught my eye (along with a million other things, but that is for another post). Bright red strawberries drizzled with a rich dark chocolate atop more and more chocolate.
This cake may take a bit of time (two days for me, to be exact), but it is well worth the time and effort. Susan, the genius baker/cook/writer, from Doughmesstic adapted the Iconic Junior's Vanilla Cheesecake Recipe and then topped it with a rich chocolate mousse, tossed the whole thing in the freezer, and then frosted it with chocolate ganache.
"How does someone even think of that?" you may ask.
Innovation, I say. And pure brilliance. I'd like to step into her mind for a few minutes to get some ideas. It would be delicious.
I will warn you, however, not to eat before you eat this cake. For, like, 3 days. Because it is RICH. And, of course, I brought this to Easter dinner, where we all stuffed our faces with a delicious shmorgasboard (I just invented my own way of spelling that word and am too lazy to Google it) of lamb, briscuit, rice and peas, macaroni and cheese, various salads, and breads. And then, of course, I whip out this cake. After hours and hours of eating. My stomach was about to implode, so I didn't have any, but everyone else tried the cake and loved it. I mean, LOVED. Excitement filled the air. There were lots of "Mmms" and "Oh WOWs" to be had. This is the cake that dreams are made of, people. I didn't get a chance to photograph a slice, but let me paint a little picture for you.
Imagine a fluffy cheesecake that looks light as air, flecked with fragrant vanilla beans. Then, picture a pillowy chocolate mousse resting atop that cheesecake. Finally, imagine a ribbon of chocolate ganache tugging the outside of that cake, and, if you're lucky, a chocolate covered strawberry adorning the top of that slice.
Susan, I heart you. Click here for the recipe. Then spend some time clicking around the site if you haven't been there already. You'll be glad you did.