Gâteau au Chocolat de Nancy

The cake is made with 66% dark chocolate from the Caribbean, combined with XO cognac ganache. It's a traditional French dessert, originating from Nancy in the Lorraine region, and differs from other chocolate cakes by incorporating melted cocoa into the cake batter. Food critic Katsuhiko Kawada described it as having a "moist and melting texture" with a rich chocolate flavor and a subtle nutty taste, enhancing the cocoa sensation. While inspired by Mr. Kawada's recipe, to suit Taiwanese preferences in flavor, moisture level, and the choice of chocolate, the cake had to be redesigned. This version of the Nancy Chocolate Cake is a collaboration between chocolatiers Chocolat R and Dolce Antica. It draws from the century-old Nancy recipe and Mr. Kawada's instructions, tailored to cater to Taiwanese tastes with a slightly more bitter profile, as we used a higher percentage of chocolate than the original recipe, still sourced from France's top-notch estate Valrhona. Moreover, we generously spread a thick layer of dark chocolate ganache (infused with XO cognac) on top of the cake, creating an immensely gratifying experience. The chocolate used is the top-tier French estate Valrhona Caraïbe 66%. Both the cake base and the upper chocolate ganache feature a significant proportion of this premium dark chocolate, made from cocoa beans grown in the tropical and fertile clay layers of the Caribbean region. It boasts a rich aroma with sweet fruity notes, complemented by subtle hints of almonds and baked coffee flavors when savored. It leaves a lingering aftertaste of mild acidity, along with a touch of roasted dried fruits and woody undertones. The ideal state to enjoy this Nancy Chocolate Cake is when the cake base reaches room temperature, presenting a soft and moist texture, while the upper chocolate ganache remains unmelted. This combination allows the cake to melt in your mouth, creating the best flavor. To savor this cake at its finest, please strictly follow the defrosting guidelines to approach the most delicious state. If the cake is delivered to your home, it will be shipped using Black Cat low-temperature express, at approximately 4°C, with a delivery cost of 160 NT. There are two defrosting methods, one without a microwave and the other with a microwave. If the room temperature is below 25°C, you can defrost the cake at room temperature for four hours before consuming. If you want to accelerate the defrosting, the upper ganache may melt slightly. In this case, take the cake from the refrigerator and microwave it for 10 seconds. Then let it sit at room temperature for 10 minutes before enjoying. If you cannot finish the cake and wish to preserve it, please seal the whole cake with plastic wrap and store it in the refrigerator at 4°C. It can be kept for approximately one week. If you want to preserve the cake for a longer period, please seal the whole cake with plastic wrap and store it in the freezer at approximately -20°C. It can be kept for three to six months, depending on the stability of your freezer. The thawing process involves taking the frozen cake out and allowing it to defrost in the refrigerator at 4°C for six hours. Then, follow one of the two defrosting methods mentioned above to enjoy it. Dolce Antica is our dessert sub-brand, centered around traditional sweet recipes from Europe and Asia. We aim to create simple yet delicious desserts using high-quality ingredients. While we will explore various sweet treats beyond chocolate, we have a particular fondness for traditional regional flavors from Europe and Asia. "Dolce" means sweet or dessert in Italian, and "Antica" signifies tradition and old-fashioned. Together, Dolce Antica represents traditional country-style desserts, as the name suggests. These are not the intricately decorated urban cakes but rather rustic treats that can be savored by hand, without the need for a fork.