Pour into a highball glass.

(The wafer stacks will lie lengthwise on the platter.)Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.. Press a long sheet of plastic wrap over the cake, flattening the top and sides gently.

Refrigerate for at least 8 hours or for up to 2 days.Refrigerate the remaining chocolate cream..Discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides.

Garnish with the chocolate shavings.Cut into slices, wiping the knife after each cut.. Make Ahead.

The finished cake can be refrigerated in an airtight container for up to 2 days..

Originally appeared: March 2004.Do you have a minute to talk about rice?Bay leaf is also a common addition.

This version of split pea soup (sans garnishes) is entirely vegan, with water as the base of the broth, but other recipes may use chicken stock, and many versions will also add some smoky, meaty flavor with cubed ham or ham hock that cooks in the soup.. Notes from the Food & Wine Test Kitchen.Satterfield likes to top his split pea soup with crispy bacon bits,.

(a garlicky herb condiment), and a few fried., which combine to add some salty crunch and bright herbal flavor.