Petite 'Tea Cake' - Crispy Chocolate Hazelnut Raspberry Cream

Petite 'Tea Cake' - Crispy Chocolate Hazelnut Raspberry Cream


Special Note: To guarantee supply, we always suggest pre-ordering online or by phone before visiting the store. The Crispy Chocolate Hazelnut Raspberry Cake is sold as a 'Kit' with our unique all natural 'Chocolate Tea'.

This novel Wild Sweets® Chocolate Constructivism Petite 'Tea Cake' Series is our version of a perfect hybrid cake that blends the richness of a pound cake yet made in a method and texture more similar to a sponge cake.  The rich and moist cake is based on a French specialty called ‘Cake aux fruits’, which is similar to a pound cake in texture and is flavored with roasted hazelnuts and with vanilla bean. The cake is then topped with a layer of a novel cream that we developed consisting of a custard sauce made with raspberry puree instead of milk, emulsified with sweet butter and lighten with a cloud-light meringue.  For texture contrast, the cake is placed over a crunchy buttery 'sablé' cookie topped with a hazelnut chocolate praline cream with crispy crêpe flakes. The cake is finished with a dark chocolate coating and decorated with paper thin shapes of dark chocolate hand-painted with cocoa butter colours.

Our unique all natural 'Chocolate Tea' is made entirely from pure in-house roasted cocoa beans / husks only and some vanilla bean powder - no sugar and/or any other ingredients! The tea maybe brewed with some additional aromatic ingredients such as fresh lemongrass, fresh citrus zest, etc. This unique sugar-free infusion is a healthy beverage alternative to coffee as cocoa beans are rich in powerful antioxidants such as polyphenols and naturally contain very low levels of caffeine (less than 10-times that of coffee per serving).

Serving Size: Cake 320 g each or 4 servings | Chocolate Tea x 2 Tea Bags (6 serving @ 250 ml each - tea bags only / not as pictured)

Serving/Storage: Frozen cake will keep for up to 1-month in a good working freezer (-18°C). Best consumed within 1-weeks after thawing and keep any left over cake in the refrigerator wrapped in plastic cling film to prevent drying out.

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