Thursday, February 17, 2011


I've written about Dufflet's carrot cake before, the best I've ever tasted -- and I tasted countless foods in my former career as a food writer -- and it's the only carrot cake I will eat.

Lately I've discovered chocolate. I was never a chocolate eater, not even as a child, preferring the salty, like nuts and olives. My taste for chocolate runs to the dark, plain and dark; one truffle in the mouth, and I'm happy!

Then I came across Dufflet's chocolate tart, a blissful, chewy, pure chocolate concoction covered in chocolate ganache, in a chocolate shortcrust pasty. It's the middle that has me conquered; I don't eat the pastry,  I cut it away, and I also discard the lump of  "white chocolate" on top because I don't like it either. It's not really "chocolate", it pure fat, albeit the fat of the chocolate, which is why it's....white.

I like chewy textures, so to make this even chewier, I keep it in the freezer. It doesn't freeze, but it does get blissfully chewier.


  1. oh that looks so good!!!!!!

  2. it is beautiful. but i'm like you, the white chocolate is superfluous, but wouldn't a candied violet look pretty there?
    sure would love the recipie.

  3. Oh MY! This looks .... sinful!



  4. Oh my it looks rich and wonderful!

  5. Dufflet's carrot cake is the best carrot cake I've ever had. This looks yummy too (but I'm not really a desert person).


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