This recipe sounded amazing: chocolate chiffon cake, liqueur soaked raspberries and a creme brûlée topping. And it did turn out quite amazing. The cake turned out moist and chocolaty despite it sinking a bit while cooling. The raspberries were soaked with a thick blackberry vodka (but they probably could have used the liqueur). And the creme brûlée sauce was just fantastic made with rich egg yolks and cream and vanilla beans for that true, strong vanilla flavor. I am currently trying to figure out how else I can use that sauce; what other recipes need that extra love?
I borrowed a blow torch (and a bundt pan and the liqueur- thanks Sorrel!) for this one but was bit low on butane so it was only partially properly creme bruleed. It did not seem to add too much to the overall flavor and was not missed on those parts that escaped the blow torch.
I would make this one again, if I only liked cake.