Yet the cake cried out for a glaze to top it off, the way an artfully placed scarf turns a dress into an outfit. My motto has long been that just about everything goes better with chocolate, and in all seriousness, chocolate and spice do make a dynamic duo. Ganache, that sublime mixture of chocolate and cream, would have been my choice to drizzle over the cake, but dietary laws rule out the cream. I consulted a baker friend well versed in kashruth, who recommended unsweetened coconut milk. It provides the creamy liquid that ganache requires, while the coconut flavor is completely masked by the chocolate. A little light corn syrup provides a gloss that doesn’t wane, and when the glaze is slowly poured over the golden brown ring, it drapes like molten velvet over the cake’s curves and valleys.
Gourmet Live’s resident expert Kemp Minifie reveals the inside story on a sublime dessert that’s ideal for Rosh Hashanah—and everything else on your calendar.