'As tender as bird's milk': Souffle and chocolate cake
For many decades during Soviet times this was the most desirable - 'in deficit' - cake.
Delicate souffle sandwiched between a thin layer of sponge and a crispy layer of dark chocolate.
Natalya, our Russian-born patisserie maker, follows the authentic GOST recipe (these were the most meticulous standards for cakes and savoury recipes dating back to 1930s).
NB: This exquisite decoration of gold, the bird and chocolate, comes as a standard. Lucky you:)
Ingredients: sugar, agar-agar, eggs, butter, condensed milk, dark chocolate, double cream, vanilla sugar, flour, baking powder, salt.
Allergens: 2,4,7) (for allergen description please see our policy).