This week's recipe was chosen by Amy of Food, Family and Fun. I made this for one of my co-workers, John. I am trying to bake something for everyone's birthday in my group at work. I am over two weeks late for John's b-day, but I hope he really enjoys the torte. His favorite ice cream is mint, so I used that instead of making the respberry ice cream. Also, I really have to break down and buy a new larger food processor!! Mine wouldn't have been able to handle this ice cream.
I liked the idea of this torte, but I do not like semi-sweet chocolate AT ALL- even the gourmet brands. I don't think I would have liked the ganace. John's pallate is much more distinguished than mine (I really think he had organic buckwheat noodles with edamame, sliced red peppers and fizzy water for lunch in elementary school while I enjoyed my pickle loaf sandwich and fruit roll-up), so I'm sure he will appreciate the ganache more than I would. I will post a picture tonight, but my only picture is from the top since I brought the torte to him still in the springform pan since the recipe says to take it out of the pan 30 minutes to 3 hours before serving it.
Caramel Rum Pina Colada Bundt Cake - *Caramel Rum Pina Colada Bundt Cake:* Moist and dense pineapple upside down coconut pound cake topped with rum glaze and toasted coconut caramel sauce. ...
1 hour ago