World Cakes Series: World Pastry Cup - Black Forest Gateau
World Cakes Series: World Pastry Cup - Black Forest Gateau
World Cakes Series: World Pastry Cup - Black Forest Gateau
World Cakes Series: World Pastry Cup - Black Forest Gateau
World Cakes Series: World Pastry Cup - Black Forest Gateau
World Cakes Series: World Pastry Cup - Black Forest Gateau
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World Cakes Series: World Pastry Cup - Black Forest Gateau

Regular price
$32.50
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$32.50
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 This product is:

❌ Not Eligible for Ground Shipping via Canada Post
☑️ Eligible for Pickup in Richmond Factory Store
❌  Designer Cake - Not Eligible for 15% Pre-Ordering Pickup Discount

As Canada's most acclaimed sweet chefs, we participated and/or represented Canada in many international competitions as well as high profile Food & Wine events the world over along side Michelin 3-stars chefs and world culinary icons. See 'The Team' section of our website for a synopsis of major achievements & critical acclaims.

As part of the 'World Cakes Series', we release once a year desserts that we crafted for our participation in World events, some were only tasted by a few handful of people, and never made again after being exclusively presented or served at those specific events. Desserts within the ‘World Cakes Series’ are more complex as far as architecture components and/or level of decor, thus they will only be offered on a ‘Limited Production’ basis of a few cakes each week. This cake was designed for our program as the national Pastry Team when we represented Canada the second time at the 2003 World Pastry Cup in Lyon, France. The theme of our program was ‘New Classics’ and this cake was our novel interpretation of the ‘Black Forest Gateau’. Only 2-dozen people tasted this cake when first released in 2003, and 10 more people tasted it again with their winning bid of $2,750 on October 26, 2019 as part of a fundraising auction for the Vancouver General Hospital UBC Foundation.

As part of our donation to the fundraiser, Dominique & Cindy Duby partnered with graphic artist Linda Mitsui to create a novel Haute cocoArt ‘Photo-Graphic’ canvas. Specifically, Dominique & Cindy created unique food-based photography scenes through novel tools, techniques including microscope and macro lens photography, while applying special lighting techniques, and only using the different food elements of the ‘Black Forest’ cake. While Linda's contribution includes digitally composing the images into a ‘semi abstract’ representation of the cake using modern digital art software and techniques. And finally converting the graphic art into a fine art quality printed stretched canvas.

NB:  This cake includes all components of the original version, but the shape, variation of the décor as well as some of the techniques have been modernized. And the chocolate used in the recipe is now our own cocoa bean to bar chocolate.

The Architecture of the cake includes layers of sweet butter chocolate Sablé cookie, crispy crêpes almond praliné crunch, moist almond Sacher biscuit, almond & kirsch ‘foamed’ cream, cherry fruit gelée, Tanzania single origin cocoa bean to bar dark chocolate sabayon mousse and cocoa gelée coating. Elegantly finished with hand -painted paper thin chocolate ‘shavings’ and French almond macaron decor.

Servings: we offer 2 sizes - Small (6” x 3” - serves 4-6 people) and Large (9” x 3” - serves 6-9 people) depending on portion size (1” x 1.5” slices).

Serving/Storage: This dessert must be stored in the fridge at all times and consumed within 48 hours of purchase. Remove from the fridge 30-60 minutes before serving to allow cake to reach the perfect serving condition (temperature, texture and aroma)