Chocolate Decadence

I wanted to surprise Romolo with the dessert we had on our wedding day. I asked Roy’s Ko Olina for the recipe for their Chocolate Decadence and they kindly sent it to me. I tried to scale it down to something I would be able to make in my kitchen.

I scaled down the recipe, but I didn’t quite have the right size pan. I didn’t want the cake to be too thin.

Learning how to make Chef John’s Raspberry Coulis

The ganache was to thick on the sides of the cake so I had to discard those pieces.

The cake tasted best served at room temperature. It did not taste the same as when we ate the cake at the restaurant, but it was close!