Chocolate Cake

Belgian dark chocolate baked into a moist, fudgy crumb. Deeply rich, perfectly indulgent — no shortcuts, just cocoa and cream.

Made with Belgian dark chocolate, European butter, and free-range eggs. No cocoa powder substitutes.

Contains milk, eggs, wheat. Made in a kitchen that handles nuts.

Keep refrigerated. Consume within 3 days. Bring to room temp 15 min before serving.

Best served at room temperature. Serves 6 to 8. A scoop of vanilla ice cream on the side is never a bad idea.

For the true chocolate lover — this cake is unapologetically rich.