Anyone that calls it’s called a Devil’s Flourless Cake ($9) means some serious chocolate business. Either the gao-gao jelat kind or the kind that makes one put on calories just by looking at it.

This one was the latter as the base was a chocolate cake atop a fruity Valrhona chocolate mousse with a thin chocolate ganache. I loved it but wished the cake part could reduce it’s height by 30-50%.

ROI: 80%

* Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.

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A slice of signature mom’s fudge cake ($8.50) is made up of a soft sponges interlaced with decent layer of fudge in between.

Neither sweet nor bitter, it’s a relatively subtle fudge cake that meets the expectation of what a fudge cake off the block would be.

ROI: 69%

* Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.

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Their signature Etoile ($5.50) for a slice was marketed as “velvety bittersweet chocolate mousse between layers of sponge cake”. Their chocolate mouse was neither bittersweet nor velvety. Came across more like a firm King’s milk chocolate scooped ice cream between some breaded sponge that I would buy from the ice cream Uncle at orchard road.

Is it possible to resist this temptation? Absolutely yes.

ROI: 35%

* Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.

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The conditions under which I would buy this
$8 chocolate mousse cake:
Condition 1: if their eggless truffle was not available..
Condition 2: …and I was desperate for chocolate.

*Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.

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I did WUNDER why their tarts ($8) are sold individually even through it was never available. So I bit the bullet and preordered (the earliest was 4 days later) their bundle of 6 @ $42 I.e $7 per tart.

Lots of anticipation…. And here’s my verdict.
1. Their tart base quite nice.. but went really soft when out of the fridge.
2. Lemon as well as the Lychee rose were refreshing. So was the fruit tart. But all melted pretty fast once out of the fridge.
3. Chocolate tart - which was what made we excited - was so-so. It was a light milk chocolate.

*Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.

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Their tarts were sold out by 3pm on a Saturday so the Bombe (a chocolate mousse with scattered blue berries) ($6.50) was the next best thing.

The chocolate mousse was milk chocolate and the blue berries still crunchy. The crispy base was a little weird that detached from the rest of the dessert so had to eat that separately. (7.5 out of 10)

*Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.

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I love a chocolate tart erring on the side of slightly bitter, so this hazelnut chocolate ($7.50) wasn’t all too bad.
But Meghan Trainor wasn’t wrong when she sang “it’s all about the base*, about the base”, and this tart base was way too hard like a biscuit and too much in proportion to the chocolate.

(*I know la, the correct lyric is “bass”)

*Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.

Let’s address the elephant in the room - Yes, at $6.50 a piece, it’s probably one of the more expensive cookies out there and it does put a dent to the wallet, especially if it becomes an addition.

That said, it’s also a good cookie.

I tried the cookies: chunky chocolate, dark chocolate and the hojicha lava. They are all on the sweet* side, even the dark chocolate. After being heated up, it has a nice crusty outer layer, softer inner texture and a lava flow core. The latter was most evident when I ate it at the shop, as I didn’t achieve the lava flow core when I brought it home and tried to follow the instructions.

The sole brownie I got - Gimme S’mores - was nice but not comparable to their cookies.

*Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.

I bought the Chocolate Lava Muffin and the Chocolate Chip Muffin (both $2.20), the difference I’m told is the former has a chocolate lava. Expecting some Mt St Helen gooey oozing chocolate lava when cut, somehow, mine was a dormant volcano (pictured).

I have a personal preference for muffins that had a springy fuller texture like Oven marvel’s chocolate chip muffin and must be loaded with chocolate chip to qualify as a chocolate chip muffin. These muffins unfortunately were boring, chocolate in color and soft.

*Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.

At $7.50 a slice of $45 a cake, this is my go to chocolate cake on a day I’m in need of chocolate. Cedele is easily accessible around Singapore and the slice make the day all better. But of course, once you find out how to make truffle cake, you realize that it might be better to make it on your own, if you have the ingredients.

*Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.

The MSG I’m talking about is Mousse, Sponge and Ganache and Noisette ($60 for a 6inch) hits all the right notes for a milky chocolate type of indulgence. A slight crunch from the the hazelnut layer add an interesting layer to the richness. Comparable to the St Laurent Chocolatier’s Pure Chocolate Cake.

*Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.

The devil’s chocolate was a chocolate cheesecake topped with bits of chocolate cake. And indeed there was little goodness in it. The cheese was underwhelmed by the spongy cake, and sadly the cake also lacked the “spring” because of the cake has to be kept chilled.

The name is more devilish than the cake itself.

*Note: my taste palate leans towards dark bitter chocolate at a sweet spot of 65%-72% cocoa. So please use that as a gauge of my taste perspective.