This isn't really a review of the Au Coquelet Cafe in Berkeley, CA. It's just me espousing my love for a certain menu item there. The Chocolate Mousse Cake A.K.A. "Chocolate Butter"TM.
Cutting through this "cake" is very similar to cutting through butter that is chilled, but not cold - firm, yet yielding. In the mouth it has a slight chew, but mostly melts smoothly over your tongue. It's a very dense, yet light mousse that borders on being ganache. This dessert as a whole is just a paradox.
If anyone has this recipe, PLEASE . The closest thing I've found so far is the Chocolate Oblivion Truffle Torte from The Cake Bible
. The torte is good, but isn't as silky as the Chocolate ButterTM which literally melts in your mouth.
***UPDATE***
Someone told me this is a purchased product. If you know where they buy this from, please .
RELATED LINKS:
A Foodie's Week in San Francisco
Chocolate ButterTM pictures

Cutting through this "cake" is very similar to cutting through butter that is chilled, but not cold - firm, yet yielding. In the mouth it has a slight chew, but mostly melts smoothly over your tongue. It's a very dense, yet light mousse that borders on being ganache. This dessert as a whole is just a paradox.
If anyone has this recipe, PLEASE . The closest thing I've found so far is the Chocolate Oblivion Truffle Torte from The Cake Bible
***UPDATE***
Someone told me this is a purchased product. If you know where they buy this from, please .
RELATED LINKS:
A Foodie's Week in San Francisco
Chocolate ButterTM pictures

Labels: Best Of, RECIPES, RESTAURANTS, San Francisco