I’ve always wanted to bake one of these. I was surprised to learn the recipe is very old: 1856! I also learned that for a brief time “pie” and “cake” were interchangeably used because they used the same baking pan. Hence the name.
The recipe said to chill until serving. The chocolate looked better fresh and glossy when freshly applied. No one seemed to mind. I made double the ganache too. Unnecessary, I wouldn’t bother next time.
Bonus! I made s’mores cookies earlier this week and had an excuse to bust out my blowtorch.