What a novel idea! I halved the recipe and prepared it in a round cake pan. I found the dough for the crust was hard to spread -- I had to work it for several minutes with my fingers. I assume this is a traditional cream puff dough, but it's probably not so difficult to deal with if you're actually making cream puffs with it and not using it to make the crust of a cake. Instead of using chocolate syrup, I melted real chocolate and drizzled it over the cake. The recipe does not state that it needs to be refrigerated to set up; however, I would recommend chilling for a while before slicing. I cut mine up right away and the filling was not set. Overall, though, yummy, tasty cake. I think it would be a nice WOW dessert to serve to guests.
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