My attempt at making the famous gateau Saint-eloi au chocolat (”Le Petit Larousse du Chocolat”) failed miserably this past Saturday. I read, weighed, and put everything in its place before I attempted the recipe. Then, I mixed, melted, and whipped everything together perfectly — I tested the batter, and it was amazing!
So, what happened? Well, the recipe called for a 20cm round cake pan, though I only had a large square cake pan (about three times the size of the pan I was supposed to have). Long story short, my cake wound up thin, rubbery, and entirely inedible — Sunday morning I ran out and purchased the right pan. I’m determined to conquer the Saint-eloi cake!
On the plus side, I had a large amount of ganache that was perfect for cookie dunking! 
This week, I am attempting Osso Bucco a La Milanese, a creamy mushroom risotto (both from my “All About Braising” by Molly Stevens book) , and the Saint-eloi au chocolat cake once again for a dear friend — keep your fingers crossed!
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