Greetings ladies and gentlemen!
My dad is a great baker, and he's looking to recreate certain type of cake base he used to eat when he was a kid. Because he is not that internet savvy, I thought I'd help him out.
According to his description:
It is a cake base mainly used for black forest cake, but it is not a Genoise. It is kind of flaky, chocolaty, very dark colored and melts in your mouth, but it is not chewy. It is also not puff pastry. It is also not a biscuit or a cookie. It could have any powdered nuts (almonds and/or hazelnuts). When you apply pressure to it, it doesn't spring back (like a sponge cake) and it doesn't crack. however it is firm, and when you bend, it will break eventually, but softly, with no sound. It has no crunch to it. Macaroons and brownies are chewy, so it is not that. He says the exact word to describe it is flaky. He also says it might be flourless, ie using the cocoa as a flour agent.
The last few weeks he's been trying different recipes and experimenting, but he hasn't got it right yet. He's been looking for this pastry for the last 50 years, and he's never found it. Any idea what it might be?
no but here's a wild guess--a chocolate meringue that has become soft sitting inside the cake that has some kind of texture in it like coconut or halvah or the nuts like you say?
or several sheets of chocolate meringue stacked up?
pate choux something or other?
chocolate filo??? i just made that one up
hope he figures it out--
i solved a 50 year old mystery of how my dad made his peanut butter fudge--he added cream of tartar to it-he never told us--hope your dad gets it figured out!
In case it may be a regional dessert...where was he when he ate it as a kid?