I am making this cake
from this book to bring to my in-laws on Thursday. It is a triple-layer of Drambuie-soaked sponge cake sandwiched with a layer of chocolate mousse and a layer of caramel mousse. Better than a poke in the eye. Also on the docket: cloverleaf rolls from The Bread Bible (for Thursday), Dorie's Cranberry-Lime Galette (for Friday at my parents'), and this lovely entremet
from my class at the French Pastry School in Chicago (also for Friday). Juuuuust in case you're curious, what you're looking at, from bottom to top, is: shortbread, milk chocolate raspberry mousse, vanilla creme brulee (with sunken raspberries), chocolate biscuit, more mousse, and then a shiny milk chocolate glaze. There is a ring of raspberry macarons around the bottom edge of the cake (you can see on on the left of the photo); I may or may not get that far by Friday.
The recipes from our class were scaled pretty large -- I think the yield on this is about 6 seven-inch cakes. They do freeze well, though, so I'm thinking I'll cut the recipe in half-ish, make nine-inch cakes, and end up with 2 or 3 of them. I'll let you know when to be here with your fork...