I had terrible results freezing a flourless chocolate cake. I had to transfer it on a cooling rack to pour a chocolate and white chocolate ganache over it and fell apart all over. It was a mess. I had to take all the pieces and put it back in the making pan and squash it Al down and together again. I had done this with the fresh one with no problem and then a month later with the frozen one. The thawing made it all soggy and changed the structure. I didn’t have time to make a new one so I had to make it work. It turned out ok. But it was more dense and much shorter. I had a thicker ganache and frosted it and then pours white chocolate all over it. Everyone loved it and didn’t know what happened.
Nancy, My grandson and I cut a stencil and we dusted confection sugar over it. Also served with fresh berries. It was great but there were so many desserts much was left. And is now in the freezer (cut into slices) waiting for a 10pm chocolate binge.
Nancy, My grandson and I cut a stencil and we dusted confection sugar over it. Also served with fresh berries. It was great but there were so many desserts much was left. And is now in the freezer (cut into slices) waiting for a 10pm chocolate binge.
Not very many cakes you can't freeze (especially unfrosted), but flourless chocolate cakes do just about the best. I "found" one in my freezer a few years back that had been in there for literally ages. We thawed it in the fridge, frosted it with whipped cream, and it was fabulous!
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