While imma firm believer that no chocolate cake can go wrong, there’re still of course clear distinctions between mind-blowing and slightly meh ones. Made using Ocoa chocolate, a 70% dark chocolate, the cake layer’s set on top of a crisp French butter biscuit, and topped with a dollop of what I presume is crème fraîche/chantilly/or something along those lines. It’s tasty for sure: chocolate-y enough, tender-crumbed, and has a sort of flourless chocolate cake-like custardy texture. It was aight, it just didn’t wow me. And at $8.80 I’d much rather have a go at the other, more intricate desserts they’ve got on display.