January 2023 Entries

In May 2022, I was in Ecuador and bought some Pacari cacao powder and Pacari chocolate chips (70%) but waited to use it for a special occasion. Today (14th January) was my niece's (Amba) 14th birthday so as I read Nigella's instructions, Amba measured and mixed all the ingredients; both icing and batter (independently, of course). The unique arrangement looked like 'fanned out' fruit slices but there was an ulterior motive for this shape. The use of Pacari in the icing was SO intense, using the entire batch on top of a flat top would have over-powered the cake’s flavour so instead, the icing was brushed on via 'three coatings', i.e., an undercoat followed by first and second coating. Thus, only half the icing was used - but it was perfection, nonetheless. While omitting the rose petals, the emphasis was on using pistachio nuts as the colour of the Pacari-infused icing resulted in a deep, dark colour so the contrast suited a mono- coloured topping. The use of Pacari enhanced the cake's opulence. Pacari doesn't use processed sugar. Instead, they use the syrup of the cacao plant which gives it a potent, sweet/sour cherry flavour. Once blended with the chocolate, the subtle cherry sensation evaporates into the chocolate's fiendish devilry. This cake was the epitome of perfection.