Chef Louis Robinson’s flour-less chocolate cake, made with duck fat and garnished with a compressed papaya-lime sauce, allspice cream and toasted cashews.
Chef Louis Robinson’s flour-less chocolate cake, made with duck fat and garnished with a compressed papaya-lime sauce, allspice cream and toasted cashews. Provided photo
Chef Louis Robinson’s flour-less chocolate cake, made with duck fat and garnished with a compressed papaya-lime sauce, allspice cream and toasted cashews. Provided photo