We commonly enjoy the Filipino tablea tsokolate by melting the chocolate discs with hot milk, a thick and succulent drink perfect to warm your belly and sooth your soul. Now what if someone took your beloved cacao beverage and magically transforms it into a decadent chocolate cake? If that thought excites you, then you need to be introduced to this Gooey Ganache Magic Tableya Cake.
For this dreamy cake, Theo & Brom uses Tableya Filipina, their signature Belgian tableya with 64% single region Davao cacao. Fine tablea shavings adorn the top of the cake, and a heavy smothering of tableya goo shines underneath.
Every thick spoonful is truly gooey as its name suggets, a luxurious ganache to soothe the most rabid chocolate cravings. Once you dig your spoon deeper into the tub of dessert, you’ll feel how thick and heavy the cake is in the container. Practically no pockets of air, just the indulgent goodness of chocolate!
Two ways to consume this, depending on your taste: chilled from the fridge, or heated for a few seconds on the microwave for that melt-in-your-mouth chocolatey experience. I enjoy the former, chewy and gooey tsokolate goodness hitting the palate cold and sweet. It’s excellent in between sips of coffee.
You can order this Tableya Cake in two sizes. Their regular sized cake is at 730g perfect for sharing around the table. There’s also a Made-For-Me tub for a mini-sized version of the cake to gobble up all on your own (in one sitting or otherwise, totally up to you).
The Dish: Gooey Ganache Magic Tableya Cake
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- P599 – Whole Cake at 730g
- P249 – Made-For-Me Size at 180g
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