Almond and Hazelnut Praline Cake with a Whipped Crème Brûlée Interior and Coated in Dark Chocolate.
This dome shaped cake is a decedent bite of an almond and hazelnut dacquoise, crème brûlée whipped interior made with Bourbon vanilla from Madagascar, a traditional praliné layer and dark chocolate sabayon.
Weight: 0.23 lbs
Enjoy this cake at a room temperature of 68°F.
We recommend storing your cake in their original packaging in a cool, dry place (60 - 65°F), or in a drawer in your refrigerator, after having protected the box in an airtight plastic bag or container.
Remove them 30 minutes before serving.