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.
Someone told me this is a purchased product. If you know where they buy this from, please .
A Foodie's Week in San Francisco
Chocolate ButterTM pictures