A chocolate cake covered in ganache and stylized with a chocolate rose. Each slice of cake has the appearance of a checkerboard on its cross-section, hence the name. The elaborate preparation of this dessert easily defeated the head of the Chocolate RS.
- Chocolate Sponge Cake Base
- Chocolate Ganache
- Chopped Chocolate
- Heavy Cream
- Chocolate Rose
- Modeling Chocolate
- Chocolate (/ˈtʃɒklɪt, -kəlɪt, -lət, ˈtʃɔːk-/ ( listen)) is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating back to 1900 BCE. The majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs.
- Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.
- Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder.It has a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 enabled the sponge to rise higher than cakes made previously.