Many components to this cake - choc pressed shortcrust was a nice crunchy element; morello cherries were sweet and tart, helped to cut through the richness of the praline hazelnut cremeux, cremeux was rich and distinctly hazelnutty, yet didn’t feel too heavy. The almond sponge which contributed to the layers encasing the shortcrust had a nutty taste, coarse crumb, kinda like a financier! 80% dark choc mousse was really nice and light, I liked how bittersweet it was!

Overall the layers were pretty nice together. It’s defo a v rich cake. Gets a bit much when u reach the ends where it’s all mousse. For us the optimal serving slice is 2 pleats. V shiok especially when its cold.