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 the hazelnut praline can be cut with acidic flavors such as those of citrus fruit, in this case Meyer lemon. The citrus with the nuts and the chocolate make for an organized “randomness” of flavors that connect well to each other. Even though they are each very distinct, they all benefit from each other’s presence.
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