These chocolate cubes at the bottom are actually Alice Medrich’s “Chocolate deception” cake that I failed to unmold and extracted in two pieces. I should have known better that this kind of cake wouldn’t be easy to separate from the pan after an overnight refrigeration. I should have trusted my inner voice and baked it in a spring-form pan wrapped in foil, just like a cheesecake. But frankly, I was too lazy to bother with foil, and Alice’s suggestion was to use a regular pan, so … that’s how it ended.
Since the initial plan to present the cake in one piece and slice it at the table was out of the question, I needed a plan B. The cake was chopped in cubes, divided between small bowls and topped with mocha chantilly – milk chocolate whipped cream infused with French-roast coffee beans. It all ended well. And nobody would have known about my little mishap if I hadn’t blogged about it.
By the way, the cake – is to die for. It’s rather melt-in-your-mouth dense chocolate mousse, than a cake. But what surprises the most is how being so rich in taste the cake contains so little fat. I do highly recommend it, only bake it in a spring-form pan.
Continue with the recipe »