Happy Birthday to me ….


It was my birthday a couple of days ago, and Michelle nows hows how much I like chocolate cake. The latest pastry book of David Lebovitz is still laying around on our coffee table, so, Michelle set out to make chocolate cake. The first cake was the gâteau Thérèse (from The Sweet Life in Paris) as described at le weekend.



Naturally we had HäagenDazs® ice cream with it. Every body took vanilla. I needed chocolate ice cream with my chocolate cake. Belgian chocolate ice cream to be precise. AND WHAT A DELIGHT IT WAS …. That was two days ago. 

For tomorrow, when part of the family comes for an afternoon with the chef, Michelle went into the kitchen again, armed with Davids latest book, Ready for Dessert.



Racines Cake was the recipe. Also this chocolate wonder has a story.

At the time of writing the cake was still in the oven, so I will have to write again soon to let you know how it turned out. On thing’s for sure, the ice-cream is already in the freezer ….

…. to be continued …


Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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