The fabulously wealthy Lynn Forester de Rothschild, a millionaire mouthpiece who married the wickedly wealthy Sir Evelyn de Rothschild, has recently endorsed John McCain for his presidential bid, complaining that Barack Obama is an elitist.
Madame Rothschild splits her time between her posh New York pad and her equally fabulous digs in London, the tony John Singer Sargent home in Chelsea as well as the 3200 acre Ascott House, in Buckinghamshire, built during the realm of James I. I am sure that she has her ear firmly tuned in to the voice of the "people". Let them eat cake!
Ascott Hall
3 comments:
What kind of cake?
c
Chocolate Turtle Cake
What is better than a turtle cake featuring our Old-Fashioned Caramel Sauce... nothing.
Ingredients
• 2 oz. Chocolate, unsweetened, melted, cooled
• 1 cup Sugar
• 3/4 cup Flour
• 1/2 tsp. Baking soda
• 1/4 tsp. Salt
• 1/2 cup Strong brewed coffee
• 1/4 cup Sour cream
• 1/4 cup Vegetable oil
• 1 tsp. Vanilla
• 1 Egg
• 3/4 cup Heavy cream
• 6 oz. Semisweet chocolate
• 1/2 cup Pecans, toasted, chopped
• Robert Rothschild Farm Old-Fashioned Caramel Sauce
• Directions
1. Preheat oven to 350 degrees F. Lightly grease with non-stick spray an 8 inch round cake pan. Line pan with either parchment paper or waxed paper.
2. In an electric mixing bowl fitted with the whisk attachment, add the sugar, flour, baking soda and salt. Turn the mixer on low speed to combine. Mix the coffee, sour cream, oil and vanilla together and slowly add to the flour mixture. Mix until well combined, scraping the sides of the bowl several times. Add the egg and beat for about 30 seconds. Stir in the chocolate and pour batter into prepared pan.
3. Place cake in the preheated oven and bake for about 30-35 minutes or until a toothpick comes out clean. Remove cake from pan and place on a cooling rack after 10 minutes. Cool completely.
4. For the ganache, place chocolate in a stainless steel bowl, heat cream to boiling and pour cream mixture over chocolate. Allow mixture to stand for about 5 minutes. Stir until smooth. Cool to room temperature.
5. To assemble cake, make sure your ganache is at room temperature and just a bit fluid. The frosting needs to drizzle down the edges of the cake. Slice cake in 2 equal halves, horizontally. Place the bottom layer on a cake plate. Spread with some of the ganache and place top layer over bottom. Spread the ganache on the top of the cake, allowing the chocolate to drip down the edges of the cake. Sprinkle the pecans over the top of the cake. Drizzle Old-Fashioned Caramel Sauce generously over top of the pecans
tasty, but surreal.
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