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 Post subject: Re: Sweet and Salty Cake
PostPosted: Mon Mar 02, 2009 7:40 pm 
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Joined: Sun Dec 21, 2008 11:18 am
Posts: 332
Location: Seattle
But I'd still like to thank you for bringing it to our attention and taking the time to send us all the recipe.....


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 Post subject: Re: Sweet and Salty Cake
PostPosted: Tue Mar 03, 2009 6:20 pm 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
I want it, I want it!! :) Thanks!

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 Post subject: Re: Sweet and Salty Cake
PostPosted: Sun Mar 15, 2009 3:40 pm 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Well, I made the cake this morning to take to a friend's for dinner. The cake itself probably needs some adjustments for the altitude. While it tastes great and is moist, it is crumbly. I know because I had to abandon one layer (and i tasted it) because it crumbled as it came out of the pan. It is probably the ugliest cake I have made since eighth grade, but it tastes great. The salty caramel is fabulous as is the ganache so while it will look like a Jr. Hi Home Ec project, it will taste great. Next time I will use a tried and true chocolate cake recipe and use the caramel and ganache.
Again, thanks for posting this.
ilene

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 Post subject: Re: Sweet and Salty Cake
PostPosted: Mon Mar 16, 2009 6:10 am 
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
Ilene,
We had totally different results. Mine was not crumbly at all and it held it's shape really well even when cut into thin slices. The last chocolate cake I made was really crumbly, so I was a little nervous about this one. Isn't if funny how results will vary with the same recipe.


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 Post subject: Re: Sweet and Salty Cake
PostPosted: Mon Mar 16, 2009 7:32 am 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
I will definitely try this again and see if i can get better results. The raves last night inspired me.

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 Post subject: Re: Sweet and Salty Cake
PostPosted: Mon Mar 16, 2009 7:52 am 
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
What brand of flour did you use?


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 Post subject: Re: Sweet and Salty Cake
PostPosted: Mon Mar 16, 2009 3:09 pm 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
The flour was King Arthur AP. I noticed when I was dividing it into the 8 inch pans called for that I had more batter than I should have (I should have switched to 9 inch but I was too lazy to repaper, butter and flour). As the layers baked, the outsides rose and clung to the rims causing the centers to eventually collapse. The layers were moist, but didn't hold together and I used the carmel as a glue. I live at 5,280 feet and usually don't adjust cakes for altitude. Next time I do it, I will use 9 inch pans and see if that helps. it looked awful, but tasted wonderful.

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 Post subject: Re: Sweet and Salty Cake
PostPosted: Tue Mar 17, 2009 7:01 pm 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Todd
The new Saveur cover recipe is for a Chocolate Caramel Tart which features a salty caramel filling and salt garnish. Looks like the cake recipe because it mixes xhoxolate and salty caramel. The recipe is on their website at www.saveur.com
ilene

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 Post subject: Re: Sweet and Salty Cake
PostPosted: Thu Mar 19, 2009 10:23 am 
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
I printed the recipe from Saveur. It looks amazing. I think this is one I will have to try. Thanks for posting.


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 Post subject: Re: Sweet and Salty Cake
PostPosted: Mon May 11, 2009 5:04 pm 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Just reporting that I made the salty caramel tart from Saveur yesterday....it was great. I think I like the cake better, but my guests (who tasted the cake also) liked the tart better.
ilene

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