Chocolate Bar Cake

Preparation info
  • Yield:


    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About
Why These Flavors Work

This cake is really a candy bar disguised as a cake. This item was developed with the intention of having a shelf-stable cake with components that would emulate a cake but not be perishable. For example, the bubble chocolate acts as a texture component but also as if it were a light mousse. The praline cream is also acting as a creamy component but without the water content that would make it perishable.

The richness of