Lawler's is a wholesale manufacturer of desserts, specializing in cheesecakes, cakes, and pies. They primarily sell to restaurants, and I take great glee at discovering their products served at high end restaurants around town, because, I know their secrets! They also provide for very well known establishments like ... Outback Steakhouse. Yup.
But, a warning. These are decadent items. I'm ... honestly shocked whenever I view the nutrition facts for them, even given that they are massive "restaurant" sized slices, it can still be a bit shocking. And, um, their minimum order size is 1,000 lbs. Literally. These are not for the home consumer, but, there is a good chance you've encountered them too, and just don't know it.
"A graham cracker pie shell holds our banana rum sauce, a moist butter cake layer, and banana cream filling studded with banana cake cubes. Cinnamon-brown sugared whipped cream finishes this Louisiana favorite."
This was my very first Lawler's product.
The pie comes sliced and portioned with paper dividers between each slice, topped with whipped cream rosettes on each slice, and a decorative caramel drizzle. It arrives frozen, and is simple to defrost and then serve chilled.
The pie is large, 12" rather than more standard 9", which created some "Parent Family Slices", too big for most others, but totally acceptable to me. Don't even try to just take half a slice, you will want the whole thing, I promise!
This pie was really quite good.
The base is a graham cracker pie crust, which sounds standard, but it is incredibly buttery and caramelized, such that it wasn't really recognizable as any boring graham cracker pie shell I've ever had. It was hard, but easy to crack through, not annoying. I really liked this component, and the thick back crust provided lots of it.
Above the crust is thick layer of banana rum sauce, not particularly rum-y necessarily, but sweet and a nice thickness, almost like caramel. It added to the sweetness of the crust.
Then cake. Yes, #random. I'm not a big cake person, but the cake was moist enough and very buttery. I ate it in my first few slices, but, later on, I discarded it. Not needed, and it actually detracted for me.
On top of that is a layer of banana cream pudding, with chunks of mushy banana cake in it. This layer was a bit odd, I wasn't quite sure about the chunks of cake in there, but the pudding was a nice consistency and it was full of banana flavor. I'd obviously prefer fresh slices of banana, but, this is a frozen product, so, they did the banana cake chunks instead, and it kinda worked.
Fluffy cinnamon-brown sugar whipped cream is on the very top, which tasted just like regular sweet whipped cream to me, but was still tasty.
And finally, decorative puffs of a sweet, thicker frosting that sorta seemed like buttercream. Sweet, yum.
This came together really well. I liked the crunch from the crust, the soft caramel-like rum sauce, the rich creamy pudding, and the fluffy whip. I loved how sweet it all was. I'd leave off the cake personally, and would want to see real banana slices in it, but, overall, really quite good.
Just, uh, not good for you. The slices, while large, weren't insanely large, and clock in ~600 calories and 36 grams of fat each.
I had a lot of this pie, over the course of several days, and loved it every time. I really wanted to leave the cake out though and just make it a creamy pudding with crunchy stuffs.
I also froze some, because I really just had too much. I know re-freezing isn't recommended, but, actually, it was fine. And, in my impatience later, I discovered that I didn't need to fully defrost it to enjoy it. Frozen, it was just like ice cream cake. And only slightly defrosted, I think I liked it the best. This pie just keeps on giving.
"Refreshingly tart custard resting in a classic graham crust and topped with lime juice laced whipped cream." -- GourmetXpress, Distributor
"A TROPICAL DELIGHT IN EVERY BITE! REFRESHINGLY TART CUSTARD RESTING IN OUR CLASSIC GRAHAM CRUST TOPPED WITH LIME JUICE LACED WHIPPED CREAM." -- Lawler's
Although I don't tend to like lemon nor lime desserts (sorry!), I still wanted to try this, as I was impressed with other Lawler's products. And, for the most part, I think that if I liked lime desserts, this was a good one!
The crust was the only part I didn't like. It was very ... cardboard tasting (I know, I know, not that I've tasted cardboard ...). But it was pretty gross.
The rest though was good, if you can tolerate lime. The curd was indeed actually "refreshingly tart", great thick texture, not eggy, strong lime flavor. Really good, for lime curd. The topping was light and fluffy, with just enough lime to it to jazz it up. Very good for sweetened whipped non-dairy topping.
Overall, yes, a nice key lime pie, minus that awful crust. That is, if you like key lime pie ...
"Three layers of ultra moist chocolate cake covered and separated by melt in your mouth chocolate frosting finished with a coat tiny chocolate chips." -- GourmetXpress, Distributor
"Simply perfect chocolate cake. Three layers of ultra moist chocolate cake covered and separated by melt in your mouth chocolate frosting finished with a coat of tiny chocolate chips." -- Lawler's
Someone in our cafe staff decided that the true Lawler's pre-cut slices of this cake were also far too big, so, just like the carrot cake, they cut into different sizes, only 1.5 layers tall. Of course I went for a piece that had lots of frosting.
This ... was just chocolate cake. Decently moist I guess, but not "ultra moist" as described. Chocolate frosting was fine but nothing special.
Overall, chocolate cake and chocolate frosting. Better than most made from a box mix and can of frosting, but not anything special.
"Moist carrot cake loaded with carrots, coconut, pineapple, and walnuts. Rich cream cheese icing. Surrounded with ground walnuts, and dusted with pistachios." -- GourmetXpress, Distribtuor
I missed out on this cake, the first time I ordered it, as I was out of town. The verdict from my co-workers though? "Moist and Frostinglicious." And they asked for it again.
This was a very good carrot cake. The base was very moist, with bits of pineapple, always a plus for me in carrot cake. I wasn't a huge fan of how much coconut there was, but it did add more texture to the base, along with the shredded carrots. I liked the crunch from the walnut bits, again, always a good thing in carrot cake. I appreciated that they didn't use raisins. It was spiced, but only mildly, not offensive, but enough to be interesting.
I'm not so sure I agree that the pistachio and finely ground walnut on the back side added "a final touch of class", it kinda looked like sawdust to be honest, but, hey, they think it looked nice? And pistachio is a premium ingredient right? I liked the additional texture.
The cream cheese icing was also good, with a strong cream cheese flavor, creamy texture. I liked my huge extra dollop of garnish on top.
So, overall, solid. Not earth shattering, but good.
Update Review: I've since ordered it for my group a few times, and it is always a hit, with the masses, but also with me. The frosting is key, so rich, so creamy, and so very much of it if you get a full slice. The frosting makes it rather addicting, and the carrot cake has enough going on that it stays interesting, even though we've had it many times now. I'll keep this on on the rotation.
"Moist Red Velvet cake with chocolate chips, topped with a generous layer of New York style cheesecake. Decorated with white fondant icing and chocolate sauce ribbons.**Huge servings. Enough to share.**" -- GourmetXpress, Distributor
"Creamy white chocolate cheesecake batter Baked on a red velvet cake layer with semi Sweet chocolate chips, topped with cream Cheese icing, a drizzle of chocolate ganache, And dusted with red velvet cake crumbs." -- Lawler's
So what did we have.
Yes, a layer of red velvet cake studded with chocolate chips, then a layer of cheesecake, then cream cheese (or white fondant, depending on which description you prefer) icing, then chocolate ganache (or sauce, again, depending) drizzle, and red velvet cake crumbs, just cuz. Uh yeah.
Decadent doesn't even begin to describe this beast. A 9" tall red velvet cake - cheesecake hybrid, pre-sliced into 12 portions. Of 730 calories EACH. 45 g of fat. Each. 56g sugar. At least they have 10g of protein too? Uh, yeah. What *were* you expecting combining those things anyway?
It was fine.
I'm not a cake girl in general, and red velvet is *highly* overrated in my mind, but it was moist, and I appreciated the texture from the chocolate chips in it. The cheesecake was decently creamy, although the "icing" layer was kinda mushy. The chocolate drizzle and crumbs on top were really just visual treatment and didn't add much to the experience.
So yes, fine. But not something I wanted another slice of, and certainly didn't want one this big in the first place.
"Creamy New York cheesecake sits on a graham cracker crust and rich chocolate fudge filling. The top is covered with golden caramel and loaded with pecan pieces. " -- GourmetXpress, Distributor
"A GRAHAM CRACKER CRUST IS TOPPED WITH A THICK LAYER OF RICH CHOCOLATE FUDGE FILLING FOLLOWED BY CREAMY NEW YORK CHEESECAKE FINISHED WITH GOLDEN CARAMEL AND A CIRCLE OF CRUNCHY PECAN PIECES." -- Lawler's
This is another one of Lawler's "colassal" items, that comes with a big warning "**Huge servings. Enough to share.**". Our catering team cut them in half, so we had 24 slices instead of the intended 12.
I'll admit, these were actually reasonable slices, once cut down.
The cheesecake was ... fine. It sounded far more interesting than it really was.
Here you can see all the components of it. It really did look fabulous.
"An eruption of color and flavor, this unique dessert has juicy whole raspberries folded into a delicious cream cheese mixture with rivers of raspberry sauce cascading from its peak." -- GourmetXpress, Distributor
"A vanilla cake shell holds juicy raspberries, raspberry sauce and raspberry swirled cheesecake cubes folded into delicious raspberry cream with rivers of raspberry sauce, white chocolate curls and cheesecake cubes cascading from its peak." -- Lawler's
Ok, if I was saying the previous items were decadent, and a bit, uh, high in the calorie department, this one was even more insane. But how could I resist ordering it, with a description like that?
OMG. That is all I have to say about this. Reading the description had me excited for this, but, wow, nothing prepared me for it.
Yes, calling it a "Raspberry Eruption" is rather fitting, as there are at least 3 different preparations of raspberry erupting from it: raspberry sauce, raspberry swirled cheesecake cubes, raspberry mousse. I never found the "juicy whole raspberries" though, even though I had several slices.
It didn't matter. This ... had enough going on. There is cheesecake. There is creamy mousse. There is cake. Sauces. Garnish. Oh boy.
The price? 880 calories. Oh, man. 49 grams of fat (21 grams of that are saturated). 96 grams of carbs, 75 grams of which are sugars. But hey, 12 grams of protein? Nope, there is no justifying this one.
But back to the cake.
This was absolute insanity. I think in a good way.
There were literally chunks of raspberry swirl cheesecake embedded in raspberry mousse in a vanilla cake crust, with raspberry sauce on top, and sweet white chocolate pieces as garnish. What? Who even comes up with this? I don’t know, but wow, that was kinda amazing.
The vanilla cake crust was the only throwaway element for me. I guess it was fine, but, just plain vanilla cake, and entirely not necessary.
But everything else was great.
The "raspberry cream" was really a light, fluffy, fruity mousse. Very sweet, and would have been too much on its own. They could (actually, should!), tone the sweetness down on this component a bit.
The sweetness of the raspberry cream was balanced out by the chunks of cheesecake. Because, yes, cheesecake chunks are what brought balance to this item. Go with it. They really were necessary. Their not-as-sweet nature and firmer texture really did pair together amazingly with the mousse. Why *don't* we embed cheesecake in our mousse more often?
And to top it off, even more sweetness from the raspberry sauce (ok, that probably wasn't necessary either) and delightful sweet white chocolate pieces.
Not mentioned in the description was a white glaze also, white chocolate based, on top of the raspberry sauce. It was beautifully sweet, in a way that you'd only like if you like white chocolate, which, I do.
I really enjoyed this, intended to only have a third or half a slice and save the rest, knowing how horrible it was for me, but ... well, I couldn't resist the eruption. Insane.
I've had this item several times since that first encounter, since I enjoyed it so much.
"Family-owned and operated for over thirty years, Lawler Foods' business has been built on the solid foundation of "home-made" taste and quality. Lawler’s follows recipes – not formulas – employing home-style methods along with food technology. Lawler’s uses the finest natural ingredients - not artificial flavorings and chemical additives. The result is creamy cheesecakes, moist layer cakes, and pies as delicious as those from your grandmother's kitchen."Anyway, the reason a fancy steakhouse *can* get away with serving these frozen bulk produced desserts and charging $$$ by garnishing with a squirt of whipped cream is that they actually are quality desserts. My first encounter was when the catering department at my office selected one of their items, and I was very pleasantly surprised, and have since ordered far more of their items.
But, a warning. These are decadent items. I'm ... honestly shocked whenever I view the nutrition facts for them, even given that they are massive "restaurant" sized slices, it can still be a bit shocking. And, um, their minimum order size is 1,000 lbs. Literally. These are not for the home consumer, but, there is a good chance you've encountered them too, and just don't know it.
Pies
Lawler's makes only two pies, and I kinda laughed when I realized this, as it seems odd to make only two pies, and choose these two: Banana's Foster and Key Lime. No fruit pies, just, these two cream pies. A chocolate cream pie seems fitting for their lineup, but, nope. Just these two.
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| Banana's Foster Pie. |
This was my very first Lawler's product.
The pie comes sliced and portioned with paper dividers between each slice, topped with whipped cream rosettes on each slice, and a decorative caramel drizzle. It arrives frozen, and is simple to defrost and then serve chilled.
The pie is large, 12" rather than more standard 9", which created some "Parent Family Slices", too big for most others, but totally acceptable to me. Don't even try to just take half a slice, you will want the whole thing, I promise!
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| Banana's Foster Pie: Side View. |
The base is a graham cracker pie crust, which sounds standard, but it is incredibly buttery and caramelized, such that it wasn't really recognizable as any boring graham cracker pie shell I've ever had. It was hard, but easy to crack through, not annoying. I really liked this component, and the thick back crust provided lots of it.
Above the crust is thick layer of banana rum sauce, not particularly rum-y necessarily, but sweet and a nice thickness, almost like caramel. It added to the sweetness of the crust.
Then cake. Yes, #random. I'm not a big cake person, but the cake was moist enough and very buttery. I ate it in my first few slices, but, later on, I discarded it. Not needed, and it actually detracted for me.
On top of that is a layer of banana cream pudding, with chunks of mushy banana cake in it. This layer was a bit odd, I wasn't quite sure about the chunks of cake in there, but the pudding was a nice consistency and it was full of banana flavor. I'd obviously prefer fresh slices of banana, but, this is a frozen product, so, they did the banana cake chunks instead, and it kinda worked.
Fluffy cinnamon-brown sugar whipped cream is on the very top, which tasted just like regular sweet whipped cream to me, but was still tasty.
And finally, decorative puffs of a sweet, thicker frosting that sorta seemed like buttercream. Sweet, yum.
This came together really well. I liked the crunch from the crust, the soft caramel-like rum sauce, the rich creamy pudding, and the fluffy whip. I loved how sweet it all was. I'd leave off the cake personally, and would want to see real banana slices in it, but, overall, really quite good.
Just, uh, not good for you. The slices, while large, weren't insanely large, and clock in ~600 calories and 36 grams of fat each.
I had a lot of this pie, over the course of several days, and loved it every time. I really wanted to leave the cake out though and just make it a creamy pudding with crunchy stuffs.
I also froze some, because I really just had too much. I know re-freezing isn't recommended, but, actually, it was fine. And, in my impatience later, I discovered that I didn't need to fully defrost it to enjoy it. Frozen, it was just like ice cream cake. And only slightly defrosted, I think I liked it the best. This pie just keeps on giving.
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| Key Lime. |
"A TROPICAL DELIGHT IN EVERY BITE! REFRESHINGLY TART CUSTARD RESTING IN OUR CLASSIC GRAHAM CRUST TOPPED WITH LIME JUICE LACED WHIPPED CREAM." -- Lawler's
Although I don't tend to like lemon nor lime desserts (sorry!), I still wanted to try this, as I was impressed with other Lawler's products. And, for the most part, I think that if I liked lime desserts, this was a good one!
The crust was the only part I didn't like. It was very ... cardboard tasting (I know, I know, not that I've tasted cardboard ...). But it was pretty gross.
The rest though was good, if you can tolerate lime. The curd was indeed actually "refreshingly tart", great thick texture, not eggy, strong lime flavor. Really good, for lime curd. The topping was light and fluffy, with just enough lime to it to jazz it up. Very good for sweetened whipped non-dairy topping.
Overall, yes, a nice key lime pie, minus that awful crust. That is, if you like key lime pie ...
Cakes
Cakes are the majority of the Lawler's lineup, available in several product lines, such as "Colossal" or "Elite", the former being even larger than the others.
The cakes range from your fairly standard chocolate layer cakes, to carrot cakes, to ... um ... "eruption" cakes, which you'll just need to read on to understand. Some of these are shocking, not only in concept, but also, they taste great!
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| Old Fashioned Chocolate Cake (cut in half). |
"Simply perfect chocolate cake. Three layers of ultra moist chocolate cake covered and separated by melt in your mouth chocolate frosting finished with a coat of tiny chocolate chips." -- Lawler's
Someone in our cafe staff decided that the true Lawler's pre-cut slices of this cake were also far too big, so, just like the carrot cake, they cut into different sizes, only 1.5 layers tall. Of course I went for a piece that had lots of frosting.
This ... was just chocolate cake. Decently moist I guess, but not "ultra moist" as described. Chocolate frosting was fine but nothing special.
Overall, chocolate cake and chocolate frosting. Better than most made from a box mix and can of frosting, but not anything special.
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| Colassal Carrot Cake. |
"Three layers of moist carrot cake loaded with carrots, coconut, pineapple, and walnuts drenched inside and out with our rich cream cheese icing. The sides are coated with finely ground walnuts and a dusting of ground pistachios on top adds a final touch of class." -- Lawler's
Ok, random info: they serve this at Outback Steakhouse, which I learned while researching the product. So if you want to try it, just go there.
They all said they were massive slices, 3 layers high, and very intense. The distributor even warns "Huge Servings! Big enough to share!". And they are, uh, 1400 calories. I'm not joking.
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| Colossal Carrot Cake (cut in half). |
When we had it again, it was ... broken down into "reasonable" slices.
Someone decided that we couldn't handle the colossal slices. Which is probably a good thing. So we had them cut down, which also was a bit unique in that it allowed people to pick if they wanted a top layer with more cream cheese icing, or a middle layer with more cake. I clearly went for the icing.
Someone decided that we couldn't handle the colossal slices. Which is probably a good thing. So we had them cut down, which also was a bit unique in that it allowed people to pick if they wanted a top layer with more cream cheese icing, or a middle layer with more cake. I clearly went for the icing.
This was a very good carrot cake. The base was very moist, with bits of pineapple, always a plus for me in carrot cake. I wasn't a huge fan of how much coconut there was, but it did add more texture to the base, along with the shredded carrots. I liked the crunch from the walnut bits, again, always a good thing in carrot cake. I appreciated that they didn't use raisins. It was spiced, but only mildly, not offensive, but enough to be interesting.
I'm not so sure I agree that the pistachio and finely ground walnut on the back side added "a final touch of class", it kinda looked like sawdust to be honest, but, hey, they think it looked nice? And pistachio is a premium ingredient right? I liked the additional texture.
The cream cheese icing was also good, with a strong cream cheese flavor, creamy texture. I liked my huge extra dollop of garnish on top.
So, overall, solid. Not earth shattering, but good.
Update Review: I've since ordered it for my group a few times, and it is always a hit, with the masses, but also with me. The frosting is key, so rich, so creamy, and so very much of it if you get a full slice. The frosting makes it rather addicting, and the carrot cake has enough going on that it stays interesting, even though we've had it many times now. I'll keep this on on the rotation.
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| Red Velvet Cheesecake Fusion. |
"Creamy white chocolate cheesecake batter Baked on a red velvet cake layer with semi Sweet chocolate chips, topped with cream Cheese icing, a drizzle of chocolate ganache, And dusted with red velvet cake crumbs." -- Lawler's
So what did we have.
Yes, a layer of red velvet cake studded with chocolate chips, then a layer of cheesecake, then cream cheese (or white fondant, depending on which description you prefer) icing, then chocolate ganache (or sauce, again, depending) drizzle, and red velvet cake crumbs, just cuz. Uh yeah.
Decadent doesn't even begin to describe this beast. A 9" tall red velvet cake - cheesecake hybrid, pre-sliced into 12 portions. Of 730 calories EACH. 45 g of fat. Each. 56g sugar. At least they have 10g of protein too? Uh, yeah. What *were* you expecting combining those things anyway?
It was fine.
I'm not a cake girl in general, and red velvet is *highly* overrated in my mind, but it was moist, and I appreciated the texture from the chocolate chips in it. The cheesecake was decently creamy, although the "icing" layer was kinda mushy. The chocolate drizzle and crumbs on top were really just visual treatment and didn't add much to the experience.
So yes, fine. But not something I wanted another slice of, and certainly didn't want one this big in the first place.
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| Caramel Fudge Cheesecake Colossal |
"A GRAHAM CRACKER CRUST IS TOPPED WITH A THICK LAYER OF RICH CHOCOLATE FUDGE FILLING FOLLOWED BY CREAMY NEW YORK CHEESECAKE FINISHED WITH GOLDEN CARAMEL AND A CIRCLE OF CRUNCHY PECAN PIECES." -- Lawler's
This is another one of Lawler's "colassal" items, that comes with a big warning "**Huge servings. Enough to share.**". Our catering team cut them in half, so we had 24 slices instead of the intended 12.
I'll admit, these were actually reasonable slices, once cut down.
The cheesecake was ... fine. It sounded far more interesting than it really was.
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| Caramel Fudge Cheesecake Colossal: Side View. |
The crust was the boring kind, not mushy or anything, but a fairly useless graham cracker crust, not caramelized, nothing special about it.
The cheesecake was fine, but not particularly rich nor creamy. Just, fine. Cheesecake shouldn't be "fine".
And then, all the goodies.
The caramel was generous. Perhaps too generous. Very sweet. But nicely gooey. 1 point for gooey caramel. The pecans ... easily lost. Again, should be great, but weren't really anything special.
I did like the chocolate pudding layer though. Er, "Rich chocolate fudge filling". It really was just thick rich chocolate pudding, and extracting that out into a dessert with some whipped cream was delicious.
I did like the chocolate pudding layer though. Er, "Rich chocolate fudge filling". It really was just thick rich chocolate pudding, and extracting that out into a dessert with some whipped cream was delicious.
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| Raspberry Eruption Cake. |
"A vanilla cake shell holds juicy raspberries, raspberry sauce and raspberry swirled cheesecake cubes folded into delicious raspberry cream with rivers of raspberry sauce, white chocolate curls and cheesecake cubes cascading from its peak." -- Lawler's
Ok, if I was saying the previous items were decadent, and a bit, uh, high in the calorie department, this one was even more insane. But how could I resist ordering it, with a description like that?
OMG. That is all I have to say about this. Reading the description had me excited for this, but, wow, nothing prepared me for it.
Yes, calling it a "Raspberry Eruption" is rather fitting, as there are at least 3 different preparations of raspberry erupting from it: raspberry sauce, raspberry swirled cheesecake cubes, raspberry mousse. I never found the "juicy whole raspberries" though, even though I had several slices.
It didn't matter. This ... had enough going on. There is cheesecake. There is creamy mousse. There is cake. Sauces. Garnish. Oh boy.
The price? 880 calories. Oh, man. 49 grams of fat (21 grams of that are saturated). 96 grams of carbs, 75 grams of which are sugars. But hey, 12 grams of protein? Nope, there is no justifying this one.
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| Raspberry Eruption Cake: Side View. |
This was absolute insanity. I think in a good way.
There were literally chunks of raspberry swirl cheesecake embedded in raspberry mousse in a vanilla cake crust, with raspberry sauce on top, and sweet white chocolate pieces as garnish. What? Who even comes up with this? I don’t know, but wow, that was kinda amazing.
The vanilla cake crust was the only throwaway element for me. I guess it was fine, but, just plain vanilla cake, and entirely not necessary.
But everything else was great.
The "raspberry cream" was really a light, fluffy, fruity mousse. Very sweet, and would have been too much on its own. They could (actually, should!), tone the sweetness down on this component a bit.
The sweetness of the raspberry cream was balanced out by the chunks of cheesecake. Because, yes, cheesecake chunks are what brought balance to this item. Go with it. They really were necessary. Their not-as-sweet nature and firmer texture really did pair together amazingly with the mousse. Why *don't* we embed cheesecake in our mousse more often?
And to top it off, even more sweetness from the raspberry sauce (ok, that probably wasn't necessary either) and delightful sweet white chocolate pieces.
Not mentioned in the description was a white glaze also, white chocolate based, on top of the raspberry sauce. It was beautifully sweet, in a way that you'd only like if you like white chocolate, which, I do.
I really enjoyed this, intended to only have a third or half a slice and save the rest, knowing how horrible it was for me, but ... well, I couldn't resist the eruption. Insane.
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| Raspberry Eruption Cake. |
It always is a crowd pleaser in the "OMG what is that" sense, which then turns into an actual pleaser once they try it. I've seen many people take a tiny slice, then return for more. It is that good.
Fruity, sweet, creamy, rich ... its kinda everything. In one cake-like item.
"This pyramid of rich chocolate cream is studded with nuts, chocolate chips and turtle cheesecake and has chocolate curls and golden caramel eruptions from the center. " -- GourmetXpress, Distributor
"A fantasy dessert! A chocolate cake shell holds a volcano of rich chocolate cream studded with nuts, chocolate chips, and turtle cheesecake cubes finished with chocolate curls, sliced almonds, and golden caramel erupting from the center." -- Lawler's
And then ... there is the chocolate version. Even more insane. And even better.
This one ups the ante, weighing in at ... 950 calories per slice (here, each slice was cut down into 1/3 slices). 57 grams of fat, 75 grams of sugar. Just look away. But what do you expect from cream cheese/cream/whipped cream/etc as a base?
It was a similar form to the raspberry one, with the cake crust (chocolate this time instead of vanilla), cream filling (chocolate this time instead of raspberry), chunks of cheesecake studded throughout ("turtle" cheesecake instead of raspberry swirl cheesecake), sauces (both chocolate and caramel sauces rather than raspberry) exploding from within, and chocolate curl garnish (semi-sweet instead of white). My slice also managed to actually have a cube of cheesecake perched on top as garnish. Totally reasonable, right?
This one was even better than the raspberry.
Seriously. Look at this thing.
I again felt like the chocolate cake was not necessary, but that is just because I'm not a cake person in general. It was moist, chocolate cake, and with the mousse as "frosting", perfectly satisfying if you like cake. The cake is a thick layer on bottom and the back, not just a thin shell. A slice of this thing literally has enough cake per slice that you could easily just extract the cake with a little mousse and eat that as a separate dessert.
The back piece was lightly frosted with chocolate mousse, and covered in a chocolate cookie crumb, almost Oreo-like, which I really liked together with the mousse.
The chocolate cream was wonderful, basically, rich fluffy chocolate mousse. Super intense, perfectly creamy yet thick, just, wonderful. I loved the tiny chopped nuts (pecans and almonds) integrated throughout for a bit of crunch too, and wished there were more. The mini dark chocolate chips added more crunch and chocolatey-ness (as if more were needed), and the caramel more sweetness (*definitely* not needed). The caramel really did make it too sweet for me if I didn't add whipped cream to balance it, but it feels insane to add whipped cream to this already decadent dessert.
The garnish on top, large slices of dark chocolate, additional sliced almonds, were nice components, adding a bit of texture to the mousse.
Again, just the mousse and toppings, with some whipped cream to balance, would make a fine dessert.
And then there was turtle cheesecake of course.
Yes, these were generous sized cubes of cheesecake, each of which had a chocolate cookie crust, mini chocolate chips and bits of pecan, and caramel sauce on it. They aren't messing around here.
Like every other component, it was good. Great cream cheese flavor, creamy, rich. And like every other component, you could just extract all the chunks of cheesecake from a slice and have a separate dessert.
Overall, yes, this thing was insane, over the top, and entirely unnecessary. But ridiculously good.
My protip though: don't eat a full slice of this alone. Share it, or honestly, break it down into three separate desserts. They are all good enough to justify their own.
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| Chocolate Eruption. |
"A fantasy dessert! A chocolate cake shell holds a volcano of rich chocolate cream studded with nuts, chocolate chips, and turtle cheesecake cubes finished with chocolate curls, sliced almonds, and golden caramel erupting from the center." -- Lawler's
And then ... there is the chocolate version. Even more insane. And even better.
This one ups the ante, weighing in at ... 950 calories per slice (here, each slice was cut down into 1/3 slices). 57 grams of fat, 75 grams of sugar. Just look away. But what do you expect from cream cheese/cream/whipped cream/etc as a base?
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| Chocolate Eruption: Side View. |
This one was even better than the raspberry.
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| Chocolate Eruption: Side View. |
I again felt like the chocolate cake was not necessary, but that is just because I'm not a cake person in general. It was moist, chocolate cake, and with the mousse as "frosting", perfectly satisfying if you like cake. The cake is a thick layer on bottom and the back, not just a thin shell. A slice of this thing literally has enough cake per slice that you could easily just extract the cake with a little mousse and eat that as a separate dessert.
The back piece was lightly frosted with chocolate mousse, and covered in a chocolate cookie crumb, almost Oreo-like, which I really liked together with the mousse.
The chocolate cream was wonderful, basically, rich fluffy chocolate mousse. Super intense, perfectly creamy yet thick, just, wonderful. I loved the tiny chopped nuts (pecans and almonds) integrated throughout for a bit of crunch too, and wished there were more. The mini dark chocolate chips added more crunch and chocolatey-ness (as if more were needed), and the caramel more sweetness (*definitely* not needed). The caramel really did make it too sweet for me if I didn't add whipped cream to balance it, but it feels insane to add whipped cream to this already decadent dessert.
The garnish on top, large slices of dark chocolate, additional sliced almonds, were nice components, adding a bit of texture to the mousse.
Again, just the mousse and toppings, with some whipped cream to balance, would make a fine dessert.
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| Chocolate Erupttion: Turtle Cheesecake. |
Yes, these were generous sized cubes of cheesecake, each of which had a chocolate cookie crust, mini chocolate chips and bits of pecan, and caramel sauce on it. They aren't messing around here.
Like every other component, it was good. Great cream cheese flavor, creamy, rich. And like every other component, you could just extract all the chunks of cheesecake from a slice and have a separate dessert.
Overall, yes, this thing was insane, over the top, and entirely unnecessary. But ridiculously good.
My protip though: don't eat a full slice of this alone. Share it, or honestly, break it down into three separate desserts. They are all good enough to justify their own.
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