BA's White Chocolate Truffle Cake

[claire797]

Has anyone made this yet? I have two occasions coming up and am considering making it for one of them.

[funnybone]

Originally posted by valchemist
oh darn!

don't tease us like that. I thought you were posting a review.

then again, maybe when you saw I responded to your thread, you thought I was posting a review. :p so I guess we are even.

LOL - I thought the same of each of you! I really want to make it. I won't get the chance until a party we are having towards the end of Dec.:(

[valchemist]

oh darn!

don't tease us like that. I thought you were posting a review.

then again, maybe when you saw I responded to your thread, you thought I was posting a review. :p so I guess we are even.

[funnybone]

The gremlins are back!

[claire797]

I really want to play around in the kitchen today and make those chocolate stars. I have the star cookie cutters, but I'm wondering if the chocolate will actually be the right consistency (after being melted and cooled slightly) to cut with a cutter.

Honestly, I think I am more interested in the stars and the white truffle filling than the actual cake.

[tripletone@hotm]

will someone PLEASE post the recipes and stop teasing us...thank you

[SandyM]

Will someone please make this recipe before I do on Wednesday? ;) :D I was hoping to not be the first, but perhaps I'll be a trailblazer.........
:)

[claire797]

I'll try to post the recipe this morning unless someone beats me to it. Or maybe I'll just go make it!

I don't have any whipping cream or white chocolate in the house though :( Oh. And I don't have anyone to eat the cake but me.


For now, here's a picture.

http://content-epi.live.advance.net/images/bonap/ba_cover.jpg

[funnybone]

This is a long recipe and I don't feel like typing it. IF I scanned it, could I post it somehow that way? I guess I could emailed it to whever wants it, but I am new to this scanner thing.

Any input?

[aggie94]

Originally posted by claire797
And I don't have anyone to eat the cake but me.

Ummm, feel free to drop it by my house.

;) :p :D

[claire797]

Originally posted by aggie94


Ummm, feel free to drop it by my house.

;) :p :D

How about a brownie? We ended up making raspberry brownies instead. They look good but I'm waiting until after lunch to try one. I used the recipe from the back of the raspberry chocolate chips. I still think I might make the cake next week for my Mom's birthday.

Rats. I just tried to scan the recipe and it comes out very blurry.

[valchemist]

erika,

I think if you scanned it you could treat it like a picture. then you would have to upload it to a place like imagestation in order to post it here. seems like a lot of trouble, though.

val

[funnybone]

Originally posted by tripletone@hotm
will someone PLEASE post the recipes and stop teasing us...thank you

I will email the recipe to you. I think the file is large, so it seems to be taking a while to "attach". Sorry, I am just lazy to type it out as it will be on their web page in a couple of weeks.

[funnybone]

tripletone - It's either taking forever, or not attaching. I'll keep trying.

[funnybone]

I scanned this and put it in Word. I was able to get it to read the page and conver it to a format I could copy. I'm learning something new everyday!!

Oh, please, if it looks like it is missing something, please let me know. I just scanned to make sure the numbers came up correctly.


WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE

A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.

12 TO 14 SERVINGS

CHOCOLATE STARS
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon solid vegetable shortening
Nonstick vegetable oil spray

CAKE
4 ounces unsweetened chocolate, chopped
1 3/4 cups all purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¾ teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole milk

FILLING AND FROSTING

3 cups chilled whipping cream
¼ cup (½ stick) unsalted butter, cut into pieces
1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 tablespoons amaretto or other almond liqueur

FOR CHOCOLATE STARS: Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)

FOR CAKE: Preheat oven to 350 °F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.

FOR FILLING AND FROSTING: Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.

Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.

Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 ½ cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set. about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)

Arrange chocolate stars decoratively atop cake and serve

Bon Appetit - December 2002, page 174 (cover recipe)

[claire797]

Originally posted by funnybone
I scanned this and put it in Word. I was able to get it to read the page and conver it to a format I could copy. I'm learning something new everyday!!

Woo hoo! You are the WOMAN!

I'm still trying to figure out why my scanned version came out blurry.

[funnybone]

Originally posted by claire797


Woo hoo! You are the WOMAN!

I'm still trying to figure out why my scanned version came out blurry.

LOL - I have a new Lexmark 3 in 1 and it has an section where you tell it if it is a picture, newspaper, magazine, etc. It comes out blurry if it is a newspaper, but it allowed me to copy it to word and specify [i]to edit text (OCR & 300dpi). All I know is that OCR has something to do with reading. I did have to edit and the fractions don't come out clearly, but that is minor when the recipe is long.

I wanted to do this because I have so many recipes clipped from years ago that I want to get into MC, but I don't want to type them all. Now that I have figured it out, there is no stopping me now. LOL:D

Any other recipes anyone needs?? LOL :D

[LauraBL]

I want to just eat a bowl of that icing/filling!

[Cafe Latte]

Originally posted by LauraBL
I want to just eat a bowl of that icing/filling!

Now there's an idea. The taste of the cake, without the cake. I like it!

[tripletone@hotm]

thanks for posting the recipe, I did not realize that it was soooo long and difficult, I am pretty new to this bb stuff, I really appreciate itTHANK YOU VERY MUCH

[funnybone]

You're welcome, tripletone. I don't mind posting recipes, but some days I am just lazy to type them out. However, you wanting this recipe made me learn something new, so I can THANK YOU in the end. :D

[tripletone@hotm]

your welcome too, funnybone

[Laura B]

Is anyone planning to make this cake this weekend?? I have it on my Thaksgiving menu and would love to see a review before I try it. I just spent a small fortune on Callebaut chocolate for this recipe, so I hope it turns out to be worth it!

[valchemist]

I nominate...

tripletone.

or

her swap-mate claire797.

[valchemist]

p.s. Laura, where did you buy the callebaut?

p.p.s. be sure to post your review after T-Day. can't wait to hear how it turns out.

[Laura B]

Val, I bought the Callebaut at Whole Foods. I will definitely post a review after Thanksgiving! This cake looks so yummy. I tried to take it off my menu (I'm making three desserts) but DH insisted that it stay. :)

[valchemist]

I noticed all those yummy sounding desserts on your menu on the thanksgiving thread! and you are only having 6 people. How does that work?? will you and your guests try all three desserts?

we are just having pumpkin pie.

I think if I were at your house for T-day I would end up eating hardly any of the turkey and sides in order to save room for desserts. but since I know that all we have is pumpkin pie for dessert, I will be able to eat more of the main meal.

that being said, I think I would prefer to eat mainly desserts, so I envy you and your guests.

[Laura B]

:o I realize that my menu is rather dessert-heavy, but I am VERY fond of dessert. :) I'm far more interested in the desserts than the main course! I will probably send some dessert home with the guests and the rest will just have to be polished off by DH and myself. Such a tough job...

[maizeyoats]

Originally posted by valchemist
I would prefer to eat mainly desserts, so I envy you and your guests.

Val,
You certainly are most welcome to make another dessert especially the white chocolate truffle cake

[funnybone]

Originally posted by valchemist
that being said, I think I would prefer to eat mainly desserts, so I envy you and your guests.

I saw something this week somewhere where they said it may not be a bad idea to eat dessert first. Hmm, where was that!!?? I will have to find it!

[tripletone@hotm]

valchemist, I will have to decline my nomination, I am not going to be able to bake anything for the next two to three days, I can't wait to hear the reviews of that cake though, I am contemplating making it for my supper club's Christmas Cocktail Party at my house on the 14th, we are just doing appetizers and desserts and that sure does look like a "show stopper" dessert don't you think??? however I doubt seriously that it is on the Light side, huh???

[SandyM]

If no one beats me to it, I'll be in the kitchen prepping this bad boy for dessert on Thursday. I'll post a picture and results, depending on the outcome. :p :D

[valchemist]

tripletone,

ok. I understand. :) if you make it next month, though, be sure to post a review! show-stopper is a good word to describe it.

sandy,

good luck with it. can't wait to hear/see how it turns out. :)

val

[claire797]

I am going to make it -- but not until after Thanksgiving. Thanksgiving is going to be Pumpkin Pie and Red Velvet Cake.

[Laura B]

:) I made the chocolate stars for the top of the cake tonight. I will bake the cake and make the filling & frosting on Wednesday. I'll give a report on Wednesday of how each component tastes! And, of course, I will report on Thursday how the finished product is. I can't wait to eat this cake!

[claire797]

Originally posted by Laura B
:) I made the chocolate stars for the top of the cake tonight. I will bake the cake and make the filling & frosting on Wednesday. I'll give a report on Wednesday of how each component tastes! And, of course, I will report on Thursday how the finished product is. I can't wait to eat this cake!

Hooray! I'm looking forward to your report.

[britneyelise]

I made this about 2 weeks ago for my family. It was realllllllllllllly good! The filling was so rich and delcioud. It is so rich and heavy, that a miniscule piece was more than filling!

[tripletone@hotm]

since just a sliver of this cake is filling, I do not have to worry about it being light, right??? How bad can it be to just have one small piece.

[emily]

Originally posted by tripletone@hotm
since just a sliver of this cake is filling, I do not have to worry about it being light, right??? How bad can it be to just have one small piece.

Something tells me you don't really want to know the answer to that ;) :p

[britneyelise]

I have to tell you guys a funny story about this cake. I made it for my family and at the store neglected to buy chocolate for the stars on top. Well i wanted it to look just like, well, as close as possible, the picture in the magazine. All I had in the pantry was unsweetened bakers chocolate, so I made the stars out of that, I had planned on being there when my family cut into the cake so that I could tell them that the stars were just decoration, but then I had to rush off to class and I forgot to leave a note! Well when I got home, they had already cut into the cake and loved it but..... my mom pulled me to the side and said that something must have gone wrong or rancid with the chocolate in the chocolate stars, because they were so bitter! I had let my family eat unsweetened bakers chocolate. It took 15 minutes of explaining to my dad that not all chocolate is sweet and that the stars were made out of something that had no sugar. It was embarassing! But I must say that it looked a lot like the picture in the book! I took a picture of the cake and will try and download it when it is developed.

[claire797]

Originally posted by tripletone@hotm
since just a sliver of this cake is filling, I do not have to worry about it being light, right??? How bad can it be to just have one small piece.

Hey! A sliver of very delicious rich cake probably has the same calories as a big slice of light cake. If you eat it slowly and savor each bite, then you'll be fine. That's what I do -- at least in theory.

The hard part is having cakes sitting around in the kitchen after they've been cut. It's so tempting to keep going back for little tiny slivers here and there. I always feel the need to smooth out ragged edges and make sure there aren't any crumbs floating around on the cake plate.

[SandyM]

With so much going on at our house this week, I nearly ditched plans to make it. But since I had everything I needed, and since baking is therapy for me, I thought I'd give it a shot.

Everything seems to have turned out okay, but the true test will be when everyone takes a bite tomorrow.

I had a problem with the top half sliding away from the bottom, so I had to secure it with toothpicks. Lord help me remember to tell people tomorrow that they're in there!!

I'm glad yours turned out well, Britney. I am, however, going to bake a cherry and a pumpkin pie tomorrow, just in case....... :rolleyes: ;)

I'll report back post-dinner.

[claire797]

Originally posted by SandyM

Everything seems to have turned out okay, but the true test will be when everyone takes a bite tomorrow.



Right. And let's hope you did not use unsweetened chocolate for the starts. Eeeeeewwwww. BritneyElise, that was a funny story.

I probably should have made this cake for Thanksgiving, but I had so much baking to do that I just made The Cake Mix Doctor's "Dazzling Red Velvet Cake" and concentrated on the rest of the Thanksgiving stuff. I'll be making this one for Christmas.

[Laura B]

The family votes it a solid 5 stars. I am the only hold out on giving it a perfect rating, but that is probably only because I am the one that had to struggle with making it: the cake was a little dry (I forgot to put amaretto on the bottom layer - the top layer was much better with the amaretto in it), the icing never got really firm, and I am not a huge white chocolate fan. Everyone loved it!

[SandyM]

Laura - I'm glad your family liked it - mine did too.

Here's a photo of the final product:

http://www.imagestation.com/album/?id=4291060627

First things first - I really need a nice cake plate. :rolleyes: :p

The cake part was dense and rich. The chocolate cream in the middle was very rich. I skipped the amaretto altogether, because while I love almonds, I'm just not fond of almond flavoring.

All in all, a very good (but very rich) dessert. It was relatively easy, too.

[britneyelise]

Just a side note, I did not have the almond liquer so I used hazelnut liquor instead, and while it is not essential, I think that it adds a lot of flavor to the cake!

[Tiger]

Did everyone go out and buy star cookie cutters or did you have them.:confused:

[Laura B]

I already had some star cookie cutters.

Here is a link to some pictures of our Thanksgiving, including the cake. I've never used an ofoto album before. I hope this link works.

http://www.ofoto.com/AlbumMenu.jsp?UV=214498854441_88777588603

[swquilts]

SandyM - When I was growing up my mom used to put 3 toothpicks in a cake to keep it from sliding around. Whoever got the toothpick got a kiss!

[TamiKnight]

Laura, I went to see your pictures, but the link just took me to a sign-in page that needs a password. :rolleyes:

[SandyM]

http://www.imagestation.com/picture/sraid40/p341a3e68b3439e212b29095da221b14b/fcfeefc5.jpg

Ahh......success........ (at posting the picture, I mean! :p )

[valchemist]

Laura and Sandy,

thanks for the pictures and the reviews!! glad it turned out well.

I was able to see Laura's pictures yesterday, but today (as Tami said) you are sent to a page that requires you to type in a password).

Val

[claire797]

Sandy,

Your cake looks PERFECT! You and I both need a new cake stand. Mine looks like yours -- a tupperware thing that has a top to it. I've been putting off buying a real cake stand because they seem impractical, but when you make a showy cake like this you need one.

Laura,

Your Imagestation is saying that we need a password. Do you know how to just insert pictures?

Go to your picture (on imagestation) and right click on it. Copy the URL next the properties line. Go back to your reply post on the bulletin board and click on IMG. Paste the URL from the imagestation picture into the IMG box.

[Laura B]

OK. That last album was at Ofoto. I just made one at Imagestation (it was unavailable yesterday), so let me know if this link works.

http://www.imagestation.com/album/?id=4291057975&congratulation_page=Y

I'll attempt to put up one of the pictures here, too. Sorry, the lighting is not so great.

http://www.imagestation.com/picture/sraid40/p7112bc51cfc76464ab2b4f744980dee9/fcfe4da1.jpg

[claire797]

Laura,

That's gorgeous!!!! Oh. And I like your cake stand. Now I've really got to get one.

Posting photos is so fun. I think one of my Christmas presents might be a digital camera so I'll be able to post a lot more too.

[Laura B]

Thanks, Anna! That cake stand is from Crate & Barrel by the way.

[funnybone]

Thanks for posting the pictures. It looks delicious and I can't wait to make it!!! YUMMY!

[JaneStarr]

"Life's short; eat dessert first"

I've love that one since I first saw it on a bumper sticker. I actually saw it again this weekend on a restaurant menu: Governor's in Lewiston, ME.

Jane

[Peggy C.]

Laura and Sandy both of your cakes turned out beautifully! Very impressive!

[Peggy C.]

Originally posted by SandyM


The cake part was dense and rich. The chocolate cream in the middle was very rich. I skipped the amaretto altogether, because while I love almonds, I'm just not fond of almond flavoring.



I'm so glad to read this. I'm making this for dessert on Friday. (valentines day) I made the cake part last night and wrapped it tightly in plastic wrap and foil. My layer didn't rise a ton, in fact they look more like thick brownies.

Is that how you'd describe it or did I do something wrong? I made the stars err I mean hearts last night and they went well. Now I'm getting nervous about the frosting. I think I've bitten off more than I can chew. I'm not much of a baker (I prefer to cook) any tips on the filling and frosting? Do you think I can prepare both tonight and assemble tomorrow. If they rest in the fridge a little longer than recommended will it be ok....I'm a little nervous if you can't tell!:o

[CompassRose]

Originally posted by emily


Something tells me you don't really want to know the answer to that ;) :p

I couldn't resist. So I put it in.

Results for fourteen servings, each: 760 calories, 57% fat (50 grams), 37% carbs, 5% protein. That... wait a minute...

Oh my goodness gracious! That means the whole cake has over ten thousand calories!

Wow. It looks sooo good, too.

[Peggy C.]

[QUOTE]Originally posted by CompassRose


I couldn't resist. So I put it in.

Results for fourteen servings, each: 760 calories, 57% fat (50 grams), 37% carbs, 5% protein. That... wait a minute...

Oh my goodness gracious! That means the whole cake has [B]over ten thousand calories!


....I didn't need to know that.:(

[SandyM]

Hi Peggy,

First off - deep breath! :D

I know you can't tell in my picture - perhaps I should have stood a fork up next to it to compare height - but mine didn't rise very much. My home-made cakes generally don't.

As far as the icing, I don't think there were issues with mine other than the fact that I had to use toothpicks to keep the top layer connected with the bottom layer - the filling made it rather slippery! ;) Just strategically insert toothpicks wherever you want, and remember they're there when you slice the cake (and warn the guests).

I think you'll do fine. Let us know how it turns out!

Edited to say - know what? It's Valentines Day. Eat a small piece (trust me - you can't handle much more than a small piece), dole the rest out to relatives, and enjoy it. :cool:

[Peggy C.]

Thanks Sandy for the info on the height of the cake, that helps. Whew breathe, breathe, breathe!;) Will the frosting be ok if I make it tonight and let it sit til tomorrow or should I assemble it tonight?:confused: I know I'm making more out of this than I probably need to.:o

[CompassRose]

[i]Originally posted by Peggy C.
....I didn't need to know that.:(

It's not that bad. Look at it this way... take one of those Cooking Light cakes that you're supposed to slice into 20 servings (bwah!) each of which has 350 calories—that's 7000 calories right there.

Just cut this one vewy vewy thin.:p

[SandyM]

Peggy,

I'm so not an experienced cake baker. Perhaps we should alert Anna or Val to this thread. I'm wondering if the whipping cream mixture would break down a bit during refrigeration? Of course, I think I refrigerated it after frosting it, but that was 2 whole months ago........can hardly remember yesterday...... ;)

I'll send cake-baking Frick & Frack over to check in. ;p

[Peggy C.]

Originally posted by CompassRose


It's not that bad. Look at it this way... take one of those Cooking Light cakes that you're supposed to slice into 20 servings (bwah!) each of which has 350 calories—that's 7000 calories right there.

Just cut this one vewy vewy thin.:p

I'm not worried about my self control it's DH='s that I'm worried about. I had already told him that after VD we were going to send some to his brother. (bachelor) BUT that his brother couldn't be my valentine no matter how good the cake is!;)

[Peggy C.]

Originally posted by SandyM

I'll send cake-baking Frick & Frack over to check in. ;p

Thanks! I really appreciate it.:D

[valchemist]

I'm here, but I think that someone who has already made the cake would be able to answer the question better. Or a semi-pro, like ReneeV...

[Peggy C.]

Originally posted by valchemist
I'm here, but I think that someone who has already made the cake would be able to answer the question better. Or a semi-pro, like ReneeV...

The recipe says it can be assembled the day ahead, I'm not sure that I'll beable to get that much done tonight. I *think* that since it says that, I should beable to leave the frosting and filling in bowls overnight. But sometimes my *thoughts* get me in loads of trouble!;) Any thoughts?:p ;) :D

[britneyelise]

Hey Guys, not a semi-pro here or anything, but I made this and frosted it with the whip cream frosting and it held up a good 2 days in the fridge. I think the white chocolate in the whipped cream stabilizes it! I hope this helps and HAPPY VALENTINES DAY!

[claire797]

I haven't made this cake, but I've made others with stablized whipped cream. My whipped cream was okay for at least 2 days too.

[Peggy C.]

Thanks everyone for your help. I will make the frosting tonight and (fingers crossed) hopefully have enough time to frost it and if I don't I'll do it tomorrow. (I'm just so low on time on thur. nights, I work out and go out to dinner)

[Leisa M]

Originally posted by tripletone@hotm
will someone PLEASE post the recipes and stop teasing us...thank you

Ditto

[aggie94]

Leisa, the recipe is on page 1.

[Peggy C.]

Originally posted by Leisa M


Ditto

I think it is someplace on page 1 of this thread. I'm pretty sure funnybone did it.

[akairo]

I want to make this for my B-day next week. Yummy! However, it looks as though I will have to have a party with lots of people. 10,000 calories in just two days is a little much for me.:D ;)

Tamara

[Peggy C.]

I feel like such a fool! ;) All that fuss I made yesterday and everything went together just fine! I was worried I wouldn't be around to fold the frosting concoction every once in awhile for 3 hours. But it worked out fine. When I got home from work I made the filling, and then whipped the cream for the frosting. Incorporated what I was supposed to, and threw things in the fridge/freezer. Went and worked out moved the filling to the fridge. Went to dinner, and then iced the cake when I got home. I even had enough room in the basement fridge for the cake plate and cake.

My frosting looks a little stiffer and has a slightly yellower color than the above pictures but it tasted great.:o

Thanks for all the hand holding yesterday!

[LaurenP]

chocolate stars. Can I just melt the chocolate and the shortening in the microwave instead of the doubleboiler. It would be easier, but would it be OK?

[Peggy C.]

Probably as long as you did it on low and slow.

[Peggy C.]

It occured to me I should probably add my thoughts on the cake.

As others have said it is very rich. I loved the filling and frosting. I thought the cake was little dry, but I may have overbaked it. In fact I'm sure I did. The presentation was very nice, but I think the stars look better than the hearts did. Sorry I didn't take any pics of mine, but it looked pretty.:D

I followed the recipe to a "T".

[Molli526]

bump for alliwally, who is having trouble with the icing.

[Member10000]

Originally posted by claire797

For now, here's a picture.

http://content-epi.live.advance.net/images/bonap/ba_cover.jpg

On my, what a delicious looking cake. :confused: :D

This is funny. I guess the url it was copied from has changed.

Here is the original picture. I will have to make this one sometime soon.

http://www.epicurious.com/db/recipes/photos/107459.jpg