This is a blog by a former CEO of a large Boston hospital to share thoughts about negotiation theory and practice, leadership training and mentoring, and teaching.
It's an olive oil cake based on this recipe from Giada de Laurentis: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28697,00.html
I used 1 tsp. ground cardamom and the zest of one large orange instead of the 4 tsp. of zest in Giada's recipe. Note that the cake tester should come out with moist crumbs attached. If you bake until the tester comes out clean, the cake will be quite dry.
Chocolate ganache glaze: Bring 1 cup heavy cream and 2 tablespoons sugar to a simmer in a small saucepan. Pour over 6 oz chocolate (I used Scharffen Berger 70% cacao) and stir until all the chocolate has melted and the mixture is smooth. Cool the ganache slightly and pour over the cake.
I hope yours was great! (Dessert by Sarah.)
hope you also had wine by syrah....
ReplyDeleteIf you are going to show something chocolate you have to back it up with a recipe.
ReplyDeleteI'll work on it.
ReplyDeleteHere you go:
ReplyDeleteIt's an olive oil cake based on this recipe from Giada de Laurentis: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28697,00.html
I used 1 tsp. ground cardamom and the zest of one large orange instead of the 4 tsp. of zest in Giada's recipe. Note that the cake tester should come out with moist crumbs attached. If you bake until the tester comes out clean, the cake will be quite dry.
Chocolate ganache glaze:
Bring 1 cup heavy cream and 2 tablespoons sugar to a simmer in a small saucepan. Pour over 6 oz chocolate (I used Scharffen Berger 70% cacao) and stir until all the chocolate has melted and the mixture is smooth. Cool the ganache slightly and pour over the cake.