help me rescue this chocolate cake
so my vision... chocolate cake w/ sweetened creme fraiche filling (with orange zest in filling), frosted with whipped ganache... and served with fresh strawberries tossed with a little sugar and maybe some cointreau, triple sec or whatever orange/citrus liquoer I might have in my liquor cabinet.
my filling, I probably didn't strain the creme fraiche long enough... was too runny to use as filling. so what I ended up doing is putting a little orange extract in the ganache frosting. so I have a chocolate cake with orange "essence" whipped chocolate frosting. (cake, two layer is already frosted).
so here are my questions:
1. what would you do with the organgey-sweetened but runny creme fraiche? I am thinking maybe I could use as a topping for waffles with fruit later this weekend??? would it be too weird to use it as a sauce with strawberries on top of hte cake? I am thinking this is too many elements with the dessert.
2. should I serve the cake with fruit? maybe a little whipped cream (have some of that leftover from making the granache.)
3. any other suggestions for cutting the chocolate on chocolate cake? or some way of pulling in more citrus???
time constraint, this is for a dinner tonight.. after work, so I only have about an hour to prep... luckily we're just grilling salmon and having a salad... so most of the other prep work is done.
thanks in advance.. sorry for the rambling e-mail
I would serve the strawberries with the creme fraiche, on the side. When you are plating the dessert, place a couple of berries and a little puddle of creme fraiche on the plate.
Strain the creme for a couple hours, place a dollop onto of each slice of cake to give color contrast. Arrange sliced and lightly sweetened strawberries around the cake. Lightly grate chocolate some dark chocolate over the whole plate.
If straining isn't an option I agree with serving the strawberries on the side in the creme fraiche.