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This Plant Based Composed Chocolate Cake is our version of "Haute Patisserie" desserts that offer very similar taste and texture of traditional desserts, but all made with pant-based ingredients only (no eggs, cream, butter, gelatin, etc.) so No Cholesterol! We apply the same 'constructivism' and scientific approach to our food design processes resulting in desserts that have distinct 'new' taste and textures!
This cake starts with an almond cookie base topped with a moist chocolate gateau mixed with roasted nuts for texture. A compote of dried apricots, passion fruit and orange is added for a fruity note followed with an all plant based milk chocolate - our own formulation and completely crafted in our chocolate making lab - and hazelnut praliné mousse. And the final layer is a milk chocolate 'cremeux' cream. For texture, the cake is finished with crushed / rasped roasted hazelnuts and hand painted chocolate 'stampings’. Branding tag is not edible.
Each elements of the cake are designed to provide a different mouth-feel sensation and contrasting textures. The ingredients for this cake includes the following;
Cookie: dairy-free vegan margarine, icing sugar, flour, water, almond flour, potato starch, arrowroot powder, baking powder, baking soda, sea salt
Cake: organic cane sugar, dairy-free vegan margarine, water-flax seeds emulsion, flour, cocoa powder, roasted nuts (peanut, hazelnut), vanilla extract, sea salt, baking powder
Compote: passion fruit, orange juice, dried apricots, organic cane sugar, pectin, gellan gum
Mousse: Custard: oat ‘mik’, hazelnut paste, plant based 'milk' (cocoa butter, organic cane sugar, roasted almonds, vanilla bean) + dark chocolate, organic cane sugar, arrow root powder, Meringue: water, organic cane sugar, corn syrup, soy protein isolate, pure vanilla extract, xanthan gum
Cream: oat ‘milk’, plant based 'milk' chocolate (see above), cocoa butter, dark chocolate, cane sugar, carrageenan, vanilla extract, arrowroot powder
Crunch: roasted hazelnuts
Servings: suggested 6-8 servings depending on portion size (7” round cake)
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.