Time Period: 1980-1999
One of the more stressful aspects of cake baking is presentation. Sure, the most important thing for a cake to achieve is good flavor, but I won't deny that it hurts my heart a bit when one of my them comes out looking sad and ugly, no matter how delicious it may be.
Obviously, I'm not the only one that feels this way, because in the modern era, there's a shift towards recipes that embrace the mess, so to speak. So, instead of worrying about how to fix a flourless cake leavened with egg whites that cracks as it cools, what if the cracking was just an intentional part of the design?
Ironically, even with the permissive parameters, this one didn't turn out quite as expected, visually. No complaints, flavor-wise, as it came out as dense and fudgy as promised. But instead of the photogenic implosion on a soaring cake pictured in the cookbook, I just got a squat circle with some minor cracking on top, as well as that pinched seam around the center of the cake I've come to dread.
As with a lot of the cakes in this project, I probably won't go rushing to make it again, but it was fairly tasty, and a nice straightforward recipe that could give me some much needed folding-egg-white practice, so maybe its fault lines will pop up again at some point.
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