This recipe is from one of the chefs who develop recipes for us. I was a little intimidated by it at first. This is the cake you start on Thursday or Friday and have in your refrigerator for Saturday night guests. It can be a great ending to steaks from the grill or something a little fancier, maybe Chicken Kiev or a Citrus Roasted Salmon. It’s decadent. So slice it conservatively, which also leaves a little for you the next day.
VERY IMPORTANT TIP: Make sure that butter isn’t straight from the refrigerator. Let it come to room temperature.