Join me on my delicious journey revisiting American home cooking in the era before convenience foods became popular (1919 to 1955), as I bake and cook from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other exotic locations.
Top 100 Cake Blog
Monday, September 13, 2010
The Best Chocolate Cake in the World?
On Friday night, while accompanying DH on his photo-taking adventure at Fashion's Night Out in lower Manhattan, we came upon a small, oozing-with-charm storefront in Nolita with a bold name: The Best Chocolate Cake in the World.
So of course, I insisted that he stop photographing half naked models, so we could try a slice of this heavenly cake.
There were two choices, the "traditional" at 55 percent cocoa and a darker one at 70 percent, which is the one we had.
Was it the best in the world? Let's just say it was fabulous, but it wasn't really what I consider cake (i.e., it was made without flour and baking powder) so it was more like a mousse. Not a bad thing at all. DH called it a high end Kit Kat bar. I'd say it was way better than that.
This shop is the first American outlet of a mini-chain based in Sao Paolo, Brazil. If you're in the neighborhood, and by neighborhood, I mean anywhere in New York City, it is certainly worth a visit. 55A Spring Street, near Mulberry, NYC.
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I've been meaning to check that place out ever since it opened... I'm pretty skeptical, but I feel like with a name like that I can't resist my curiosity for long. haha.ReplyDelete
Ali: Please try it (must I twist your arm?) and report back! Quite a tough assignment, I know.ReplyDelete
Actually the cake is from Portugal and not Brazil, the owner has shops in other locations as Spain and AustraliaReplyDelete