This is a different type of cake, where the body is a sponge cake that has been hollowed out and then filled. You could say that it is an inside-out cake. Caramel and crème fraîche are background flavors that are both connected by the dairy flavor factor, with a degree of acidity from the crème fraîche, that all serves to balance the frontal chocolate flavor. It is a very simple and straightforward composition of flavors, but they work very well together.
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