Sorry we’ve missed you, but we’re back from our vacation. We went on Danube River cruise and visited Germany, Austria, Slovakia, and Hungary. The weather was perfect – even warmer than SoCal! And we had a wonderful time. We met a lovely couple, Helen and Lowell Huber, from Wisconsin who have been married for 52 years! They were an inspiration to everyone and they dubbed us “The Newlyweds!” Helen said the key to a successful marriage is respect.
|Wiener Schokolade Konig, Vienna, Austria|
So, we ate a lot of different things including Sacher Torte and German cheeses and sausages, but the most delicious thing we found were handmade chocolates from the “Wiener Schokolade König” (“Viennese Chocolate King”) Wolfgang Leschanz. The shop was so lovely and the chocolates, divine!
Which leads me to this week’s Baked Sunday Mornings challenge…Triple Rum Black Pepper Cake. Notice the difference between this and my post title? That’s because I followed the “Baked Note” which suggested you could top the cake with Chocolate Ganache rather than Rum Glaze. How could I resist? (I halved the recipe.)
This cake has a dense, soft crumb and the pepper gently warms your mouth as a counterpoint to the intensity of the rum. The Rum Glaze is like caramel – top that with chocolate, and need I say more? If you’re looking for an elegant take on a traditional Bundt cake, this is it.