This cake consists of two moist flourless sponge layers, combined with raspberry jam and glaced with a marbeled chocolate ganache. The cost per slice for most of their cakes is between $7 to $8++ excluding $2 for dine in and this happens to cost us S$10 for us to dine at the Lounge.
Most of the cakes in Aroma looks lovely in the glass display and if you want to enjoy a slice in the hotel, they apparently invite you to their Lounge. Alternatively, the sliced cakes are sold at $10 for every 2 slices from 5pm to 9:30pm and half price from 9:30pm to 10pm.
For your information, they do offer the following as a whole but you might need to enquire via email or phone since they do not have a cake list nor brochure. They are Flourless Chocolate Cake, Modern Style Sacher Chocolate Cake, Valrhona Chocolate Mousse Cake, Tiramisu Cake, New York Cheesecake, Fruit Charlotte and Sugar Free Banana Chocolate Cake.
Personally, I didn't quite like their flourless raspberry chocolate cake. I felt that it was relatively rough and the mousse was not smooth at all. In fact, it does resemble a little like the chocolate cake from tcc. In addition, the presence of raspberry jam gives a sourish after taste. Though, Aroma has a nice selection of cakes, this flourless chocolate cake and the banana chocolate cake is definitely not on my preferred list.
Anyway, some background information, I always ponder how on earth can one make a cake without flour so I googled. Apparently, a flourless chocolate cake is a type of cake made from an aerated chocolate custard, in which low heat is used to thicken the mixture of melted chocolate, whole eggs (unlike chiffon in which the whites and yolks are whisked separately) and milk. I guess this is created for people who requires a gluten-free diet due to allergies or auto-immune disorders.
Also, so far, I thought the nicest flourless chocolate cake is none other the Chocolate Amer from BakerZin where the flourless chocolate sponge is layered with bitter chocolate mousse.
Generally I didn't quite this cake. The regular reader of this blog would know that the texture of the cake is very important to me. This chocolate cake is relatively tough. (Somewhat like brownie) Further I do not like chocolate cake to be mixed with raspberry as I personal feel that this will out shine the taste of the chocolate. Thus even if you use the finest of chocolate, you will only taste the sourness of the raspberry. Maybe readers who love black forest may like this cake but personally i didn't quite enjoy it.
80 Middle Road
Tel: 6825 1058
Opens daily from 7am to 10pm