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The architecture of this cake starts with a crunchy hazelnut chocolate praline cream with crispy crêpe flakes. Next, a layer of rich and moist almond 'Sacher’ cake is added along with a soft blended bean to bar chocolate ganache cream. And finally, a dark chocolate sabayon mousse finishes this 'Intensely Chocolate Gateau. The cake is finished with chocolate ‘velour’ spray and decorated with hand-painted chocolate petals and a drizzle of cocoa glaze. Each layer of this cake provides a distinct texture element resulting into a different take on the architecture and design of a ‘sheet-cake’ type concept!
Servings: suggested 6-servings depending on portion size (up to 9 portions)
Serving/Storage: This cake must be stored in the fridge at all times and best consumed within 48-hours of purchase. Do not remove from the fridge and serve cold as that is the best serving condition (temperature, texture and aroma) for this cake.