Just like the Viennese original, this rich chocolate cake gets its dense, decadent texture by pouring Grand Cru Swiss dark chocolate directly into the sponge batter. After baking, it is layered with a fruity apricot jam before being enrobed in velvety-smooth dark chocolate ganache and sprinkled with chocolate shavings. A thoroughly grown-up, chocolatey feast and Bettys customer favourite.

Grand Cru refers to the ‘best-of-the-best’ Swiss chocolate; sought-after Criollo cocoa beans roasted in small batches to get the very best flavour, then transformed into beautiful quality chocolate ‘couverture’, which is a little richer and smoother than a standard bar – and ideal for chocolatiers and artisan bakers.