There's no delicate way to put it: this pastry, purchased at Hess Bakery in Tacoma, kind of looks like a mound of poop. A delicately swirled mound of poop, mind you.
What makes up this mountain of yum? Well, what you've got is a bottom layer of yellow cake, topped with a mound of cake crumbs mixed with buttercream, which is then topped by a cascade of rich chocolate which is firm but yielding (not crunchy) when you bite into it.
However, what is unclear is the confection's story and name. It being that it was purchased from a German bakery, it likely has Teutonic roots; the bakery employee I spoke to called it a "granachebitter" -- but I am spelling this phonetically as she was not sure how it was spelled and the baker was not around to field questions. It's possible that I mis-heard and the first part was "ganache" (which seems like it would make sense), but I am not sure!
- 150 gm flour
- 1 teaspoon baking powder
- 50 gm sugar
- 2 teaspoons "vanilla sugar"
- 1 tablespoon Rum
- 2 tablespoons millk or water
- 50 gm butter
To be put on the dough:
- 125 gm coconut-fat
- 65g powdered sugar
- 1,5 teaspoons vanilla-sugar
- 25 g cocoa powder
- 1 tablespoon rum
- 75gm chopped almonds (have to be chopped as a pencil, long shaped)
- 75g powdered sugar
- 25g cocoa
- 2,5 tablespoons hot water
- 25g melted butter
- Mix flour and baking powder and put through a sief on a baking board.
- Make a hole in the middle and put sugar, spices and liquids in and part of the flour.
- Put the cold fat, cut in pieces, on top of it, cover with flour and form dough.
- If it is sticky, refrigerate for a while. Then make a thin dough from a round mold (like for round cookies) and bake 10 minutes at 175-195 degree C.
- Let the coconut fat melt and refrigerate. Put powdered sugar through a sief, add vanilla sugar, cocoa (sief) and rum in a bowl and stir bit by bit with egg and handwarm coco-fat. Break half of the cookies in pieces and mix with the almonds in the cocoa-dough. Put this dough hill-shaped on the rest of the cookies.
- Topping: put cocoa and powdered sugar through a sief and add water and liquid butter until like liqued chocolate. Put on top of the cookies and refrigerate.