Délice Individual

Chocolate Mousse Cake with layers of Chocolate Sponge. This item is not available to be shipped and cannot be refunded.

Weight: 0.146lbs
Dimensions : 4,1 in x 1,2 in x 1,4 in
Pick-up in Store - New York

Other available formats

A few words about
our creations...

A celebration of the notes of red fruits in this pure Caribbean chocolate mousse cake, the snap of a fine layer of crunchy chocolate, moist chocolate sponge cake, and shimmering chocolate glaçage all combine into an experience of four incredible chocolate sensations for aficionados and purists alike.

  • Once received, consume within 2 days In order to fully savor your pastry, keep it in the refrigerator and take it out 15 minutes prior.
  • Price per kilo: $151.52/kg
  • Storage temperature: 39.2 °F


Enjoy this cake at a room temperature of 68°F. We recommend storing your cake in their original packaging in a cool, dry place (60 - 65°F), or in a drawer in your refrigerator, after having protected the box in an airtight plastic bag or container.Remove them 30 minutes before serving


dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier (SOY lecithin), vanilla natural flavoring), EGGS, CREAM, sugar, water, topping, WHEAT flour, cocoa powder, whole MILK powder, icing paste, maize STARCH, glucose, emulsifier (water, Mono and Di Glycerides of Fatty Acids, E477 Propylene Glycol Esters of Fatty Acids), colors (cochineal extract, curcumin).

Nutritional values

Nutrition Facts : Servings : NA, Serving size : NA, Calories: NA, Total Fat (g): NA, Sat fat (g): NA, Trans fat (g): NA, Cholesterol (mg): NA, Sodium (mg): NA, Total carb (g): NA, Fiber (g): NA, Total sugars (g): NA, Added sugars (g): NA, Protein (g): NA, Calcium (mg): NA, Iron (mg): NA


This product contains

  • Milk
  • Egg
  • Soya
  • Gluten

This product may contain

  • Peanut

Know-how and precision of our Chef

Our artisanal desserts are made by hand in our Nanterre workshop, close to our Parisian stores. Our narrow range of desserts pays tribute to the fundamentals of chocolate-making.
Our pastry chefs are experts when it comes to combining not one but several kinds of chocolate in the same dessert. When asked about the subtle construction of his desserts, Nicolas Cloiseau, La Maison du Chocolat's chef and holder of the prestigious title of Meilleur Ouvrier de France, shares his secrets: "I want to amaze with incredible textures, combining several sensations within a single dessert: soft, crunchy, runny, crispy, melt-in-the-mouth. Anything is possible." The proof? The Délice and Salvador desserts feature 9 layers, while the Pralinés dessert boasts 8. Can you count them all?