Another day, another stunner from @Nannybakes 
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I’m using an iPhone and patience…sometimes I have to wait for the sun to go in or out 
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Thank you, I’ve made this with just berries previously and it’s delicious, expecting this to be as good…or maybe better!
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iPhone cameras are pretty amazing for sure. Great lighting always helps as well. Beauty cake!
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I’ll concede where cheesecake is concerned; I’m not a fan of cheesecake as I find it too cloying. However, a cake made by the unparalleled Nannybakes (aka HO’s own RLB) may well be worth putting aside my preconceptions!
And yes, her photography is superlative!
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How does one get on the coveted guest list?
You are number one on the waiting list, best I can do at the moment!
And thank you for your very generous compliments!
Bread pudding with flavors of cinnamon and almond, and farmers’ market peaches.
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We enjoyed an incredible dessert of a warm chocolate brownie with caramel, candied peanuts, plums, & toasted meringue at James on Main in Hackettstown, NJ.
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A Walnut Torte, but rather than a single layer, it is two thin layers of walnut cake. The layers were brushed with a syrup of tart cherry molasses prior to the chocolate filling. This is a 9” cake, cut in half and stacked. Slicing tonight, hope it meets my expectations.
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What’s in the chocolate filling besides chocolate? Looks very decadent!
Is there any particular brand of chocolate that you use?
It’s a filling/ frosting I make frequently based on a RLB one., it’s also very simple.Melted chocolate to which sour cream is added. I melt the chocolate in the micro at 50% power, if I think of it, I remove the sour cream ahead of time from fridge. Dollop in the sour cream and whisk until incorporated. I add a squirt of Lyle’s Golden Syrup which accounts for the shine and a pinch of espresso powder, rarely a pinch of cinnamon. The chocolate is TJ’s Dark chocolate at 54%, sometimes I use the 72% but it needs additional Lyle’s to mellow it out….now you know all my secrets! 
You should be able to google it and come up with the weights. Helen Evans Brown preceded RlB with a very similar one.
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And there were longtime rumors and then some proof that TJ’s Pound Plus bars and the three-packs of small bars of the same chocolate are Callebaut products.
OMG how many people are you feeding these heavenly confections every day? Another stunner, for sure!
Yes, heard that also, a very long time ago, they were made in St. Etienne, Belgium according to the label.
It’s half a cake, so anywhere from 4 to 6 servings. I will probably make straight cuts rather than wedges which will give me a greater amount. Peeps are visiting tomorrow, I’ve not made this previously, I decided to try it as I couldn’t find the one I was looking for , hope it’s good!
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They’ll be pleased, I’m sure!
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Thank you, I hope so!
Well, ya know where to send any leftovers 
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Sure do! Now that the weather is cooler, it will transport better.
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