Wes M. (Q&A ID 3619)
Wes M. (Q&A ID 3619)
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- Wes M. (Q&A ID 3619)
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Hi Krista - A cast iron skillet will likely work well for this cake. We chose a non-stick cake pan for a couple of reasons. One, placing the pan in the oven with the cooked pineapple while you make the batter helped continue the caramelization of th…
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For our Bete Noir, we chose bittersweet chocolate with 70 percent cocoa content, and the semisweet we used contained 60 percent. Because there were other bitter notes in the syrup from the orange zest, pepper corns, and actual cocktail bitters, usin…