I made this last year for Day of the Dead/Halloween/Samhain celebration and I think I'll make it again this year. The anise and orange flavor is not something I get everyday, and it has a dry, coffee-cake or panatone like texture and is just slightly sweet from the glaze. Good for breakfast with coffee or Mexican hot chocolate. I made it into a skull shape, poking in eye sockets and cutting a nose and teeth with scissors before I baked it.

Reviewed On: Oct. 31, 2011

I made this for my boyfriend's birthday this year and it was soooo good. I coated it with chocolate ganache and it was super dark and chocolaty.

Reviewed On: Jul. 31, 2010

I knocked off a star because I had to tweak the technique a bit to get it to come out right. I brought the butter and heavy cream to a boil, then took it off the heat and added the chocolate, letting the heat from the cream melt the chocolate gently, and then added Kaluha instead of brandy. Since I was frosting a layer cake, I let the ganache cool, then refrigerated it. Then I whipped it in my stand mixer to make a light, fluffy frosting. Then I didn't have enough to cover my cake! I had to make a second batch, but didn't have time to cool it again, so I used the fluffy frosting to fill the middle of the cake, the poured the warm ganache over the whole thing. The good news is after all that work, it turned out DELICIOUS.

Reviewed On: Jul. 31, 2010