I’m taking just a slight detour from my planned chocolate route this week. Lots of chocolate recipes are scattered about the office, and my desk is beginning to remind me of my purse: it is big and unorganized, but generally holds some useful and needed information. Unfortunately, I can’t navigate it right now.
The banana upside down cake came about out of necessity. I really hate to waste food, and we always tend to have a couple of bananas quickly going south. I’m always trying to salvage bananas by making banana bread, and although it is very good, we never seem to finish the entire loaf.
In the name of conservation, I did my research, and in the end I spliced two recipes together. I wanted the cake to be small so we could eat it before it spoiled. It needed to be delicious so we would eat it before it spoiled. I’m happy to say that this cake meets all the criteria. It is moist and delicious, makes a small 8×8 cake and it’s pretty easy to throw together.
I’m hoping to get back on track with my chocolate-ing very soon. I recently had (what I would call) a chocolate fail. I’ve been researching red wine truffles, and I tried a recipe that looked promising. The ganache never set properly (too much wine maybe?) and even after freezing them overnight they still didn’t set. The picture below may look alright, but I had to salvage the chocolate ganache by encasing it in candy coating.
I just want a dark chocolate/red wine truffle with a beautiful red center. Is that too much to ask? I’m not there yet, but it’s a work in progress!