Rich, decadent, chocolatey, moist… is how I would describe this one. Even though I’m pretty proud of this cake, it wasn’t too difficult to get right. Every single trial in developing this recipe tasted pretty good to me.
Like so many of the other delicious things I blog about, ganache is French in origin. In French, the word ganache can refer to a luscious glaze made from cream and chocolate OR it can refer to someone who is stupid or without talent (I’m not lying- the dictionary says so.) Luckily this post is about the chocolatey version of ganache (not stupid, talentless people.)
It all started with a croissant. A real French croissant from a pâtisserie in Paris that started this obsession I have with baking. Whatever “croissants” I’d had in Canada never had the same effect. I’ve always enjoyed baking, but it wasn’t until I moved to France that it turned into something a little more than just an occasional pastime. Naturally, with my growing interest in baking, I wanted to know how I could make croissants myself. This would be absolutely necessary for my eventual return to Canada, where I would no longer have a zillion French pâtisseries in close proximity, with croissants just waiting to be eaten (by me.) Croisssants were my downfall in France. Many go for the wine, cheese, and bread, but not me. Croissants all the way. Don’t even think about offering me a pain au chocolat instead.
My first foray into the world of yogurt making was at the age of about of 4, when I thought it would be a good idea to hide a glass of milk behind some books on a bookshelf. I do not know what possessed me to do this, and as much as I would like to think I was conducting a science experiment, I probably thought it would be funny to see how long it would take my parents to find it (or perhaps I had some other weird motive that only a 4-year old would come up with.) I’m sure my parents were very proud of their daughter’s yogurt making abilities when they found a glass of semi-solidified goop, days later.
I began perfecting these cookies way, way back in the day. This was during a rather unfortunate stage in my life: my teeth were too big for my face, I had a boy haircut, and I was very geeky and awkward. I still cringe when I see photos from my elementary school days; the home videos are even worse.
At least one good thing came from my childhood geekiness. Even then, before I was aware of my interest in food science, I was experimenting with these cookies, trying different ingredients, ratios, and baking times/temperatures. What I came up with in the end is an incredibly simple recipe and my all-time favourite cookie. I have yet to meet someone who doesn’t like these bad boys.