This cake has been my favorite dessert and my baking specialty for the last fifteen years. Yep, you read that correctly. Fifteen years. Ever since it appeared as the “Dish of the Year” in Bon Appetit’s January 1999 issue, I’ve been hooked. This is not really a cake you can just whip up any time you feel like it (I mean, you can…but its a lot of work). It is totally worth the effort though. Seriously worth the effort.

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