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460g to 485g per loaf. I recommend storing and consuming the cake at room temperature, where it will last for 2 to 3 days. If refrigerated, the molten core will firm up (butter and chocolate harden in the fridge, a-doyyy!) Before consuming, just thaw a slice for at least 3 to 4 hours at room temp or microwave it on high for 15 seconds to get it molten again. 

 

Remember the VCC from 2020? It's baaccck, and it's gotten a Glow UP! 

 

This decadent chocolate cake is a play on texture and mouthfeel. Its outer border and edges have got a texture akin to a rich chocolate cake, and houses an inner core that oozes out voluptuously. The oozing chocolate centre has a texture that coats your palate like the dreamiest fudge. Due to its luscious texture, its flavour release is gradual and lingers on, allowing you to fully savour the texture and flavour in each bite.

 

(Aged Soy Version) Made with a generous amount of Around the Dining Table's 2 years aged soy sauce. The combination of the aged soy and dark chocolate truly transforms the flavour of the cake, alchemizing it into something far more complex and unique. Gotta try it to get it! 

 

Crafted with only the best ingredients -  Valrhona Guanaja (70%), high quality french butter, and Around the Dining Table's 2 years aged soy sauce. 

 

 

Note: The edges and border of the cake are "cakey". The more molten portion is only in the centre. If you refrigerate the cake, it WILL become firm. So follow the instructions to re-heat or thaw the cake. Or simply store it at room temp. (recommended).

Aged Soy Valrhona Chocolate Cake - 23rd December (Monday)

SKU: 0
$59.50Price

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