Chocolate biscuit spread with Belgian dark and milk chocolate creams. The top of the cake is a mirror chocolate glaze.

Another surprise in the history of confectionery - a cake with boletus! Dried boletus gently and subtly flavors the biscuit, and dark chocolate gives it an expressive taste. Pecans and boletus aroma create an impressive combination. Eating the cake will be a crispy pleasure, because we bake the crispy layer with pecans, caramel chocolate, and almond nut paste. What's a cake without caramel! Natural cream, butter, milk chocolate and a pinch of salt - the combination with boletus flavored biscuit is amazing. We thought for a long time about which berries or fruits would be suitable for the cream. The unanimous choice of the masters is plums! And they are flavored with dark and milk chocolate.  

Chocolate fluffy sponge cake, a layer of crisp, a splash of brandy, Lithuanian ripe black cherries and an intense dark chocolate mousse.

Chocolate sponge cake with dark chocolate cream, cherry filling, almonds and marzipan.

Layers of very thin chocolate sponge cake, topped with a cream layer of natural lemon juice and grated yellow peel and a layer of sour cream.