This is a rich & moussey flourless dark chocolate cake topped with lashings of whipped salty-sweet vanilla mascarpone, praline pecans and a handful of blueberries for freshness. Nothing fancy — just an excuse to have super-rich & intense chocolate cake and lots and lots of cream as some relief.
Note: For those who don’t want the praline pecans, we can also top the cake with straight-up mixed berries instead (Berry version: RM280). Also, for a twist on the classic vanilla mascarpone, we can also top the cake with Earl Grey mascarpone or coffee mascarpone.
Storage instructions: Fragile. Please keep refrigerated. Leftovers are also yummy warmed briefly in the microwave till the cream melts into a puddle.
