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de la mer Noire au golfe de Masirah

This bête noire is chocolate upon chocolate, with layers of evolving flavor. Our culinary manager Wes Martin adds an Old Fashioned flavor profile to this ultrasmooth flourless chocolate cake, giving it citrus and boozy notes that bloom after the first powerful hit of cocoa. The “black beast” gets its name from cookbook author Lora Brody’s arduous process of developing this recipe, inspired by a dessert she tried in France; “beast” refers to her year-long struggle to get the proportions for that