Pavé D’Amour

Name: Pavé D’Amour
Yield: Makes 1 cake to serve 20–25, or 2 cakes to serve 10–12 each
Cuisine: American
Ingredients: 11 × 17- or 12 × 16-inch Chocolate Soufflé Pastry; 8-inch-square Hot Milk Sponge Cake; ½ cup or more Orange Curacao or Grand Marnier; ½ cup or more Orange Curacao or Grand Marnier; Chocolate Ganache, made and chilled at least 5–6 hours in advance; 2 small batches Coffee Buttercream; 2 fresh roses, for decoration (optional); 1 ounce white chocolate, for decoration (optional)

Preparation info

Makes 1 cake to serve
20–25
each

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

For best flavor and texture, assemble cake at least one day ahead.

Ingredients

11 × 17- or 12 × 16-inch Chocolate Soufflé Pastry
8-inch-square Hot Milk Sponge Cake

Americas
United States
Dessert
Cake
Vegetarian

Method

Run a knife around the Chocolate Soufflé Pastry sheet to release it from pan. Use ends of paper liner to lift pastry from pan onto work counter. Do not remove pastry from parchment paper. Use scissors or a sharp knife to cut through pastry and paper to make two 8-inch squares. Set aside.
Run a knife around Hot Milk Sponge Cake to release it from pan. Invert ont