This cake was the favorite dessert of Marie-Claude, Anicet’s mother and the family’s cook. At each family potluck, she prepared it with love and pride. Each time she made us rediscover the perfect harmony between honey and chocolate.Featured cake at Cantine Pollens & Nectars, perfected with the help of La Cabane sur le Roc’s pastry chef, Gabrielle Rivard-Hiller, this dessert is sure to be a hit at your table!
You will receive our homemade honey + chocolate cake as well as our spread that serves as icing in a separate pot. All you have to do is freeze it!
To prepare it at home, you must:
1.Prepare the icing:
In a bain-marie: Heat the jar of Chocolate + Honey Spread for 10-15 minutes so that it is slightly heated and liquid. Stir the contents 3-4 times during this time.
In the microwave: Remove the lid of the jar. Heat the Chocolate + Honey Spread for 30 seconds and stir. Repeat until liquid.
2.Frost the cake:
We calculate a full jar of Chocolate + Honey Spread for one cake. Pour directly over dessert and spread.
This dessert will keep for about a week in an airtight container.