The luscious baby-cake puddings have a tender souffle exterior and a rich melting chocolate middle. 

The most challenging recipe to develop, we revised the recipe many times until we were finally happy.  These cakes are produced in even smaller batches.  We use combinations of chocolate with varying intensity in both the cake and the ganache center. The fine Venezuelan chocolate is considered the most flavorful and aromatic in the world.  
 
These baby-cakes should be warmed slightly, (approx 30 seconds) and can be served with whipped cream and seasonal fruits.

Photograph by Stacy Sodalak

Buy 6 Baby-Cakes