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ISO Pastry Chef Help

Querencia | Dec 20, 201001:26 AM

A few years ago I posted this and got an excellent answer but now I've lost the recipe. There used to be an old classic bakery in Washington DC called Avignon Freres that sold, among many delights, a pastry that seemed to be made of squashed-up leftover cake mixed with rum and chopped candied fruit, formed into balls, and frosted with chocolate fondant. Something made the cake part dark in color---maybe a little cocoa? If anyone recognizes this pastry and can advise me regarding proportions and ingredients I would be very grateful.

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