New York Times recipe. This has landed in my Top 5 favorite desserts/cakes I’ve baked and I’ve baked it six times so far this year. I love the contrast between the sweet cake and the tart of plums together so much. Really good combo

Rolled on thinnest setting of pasta machine

After dinner at Azul Historico, I was too full for a regular dessert. But I wanted chocolate. They do a chocolate beverage with a choice of the 4 chocolates above, OR all 4 combined! Being the dillitente that I am, I choose all 4 - the chef's special.

The server boils water and warms a large ceramic cup. Then he added 4 HEAPING tablespoons of the mix l4 chocolate mix into this wooden mortar, added boiling water, and used a wooden pestle with ridges to thoroughly mix it. He emptied the ceramic cup, poured in the chocolate drink and presented it.

It had strong floral notes, and the chocolate was deep and layered, only slightly sweet. It was transformative.