You might not be able to get Christina Tosi's cake by the slice at Momofuku Milk Bar anymore—but the cake truffles are even better. Sold in for $3 per three-pack, they're essentially bite-sized rounds of her signature cakes.
Here's the Banana Cake Truffle, a shot of the halved cake in the forefront and the whole "truffle" in the back. It's banana cake balled up into a tight moist confection with crushed hazelnut brittle, very dense. Those familiar with Tosi's Banana Cake will recognize all the flavors, reformed and remolded into "truffles." The cake round is covered with a thin layer of chocolate cake crumbs (which make a re-appearance in the Chocolate Cake Truffle).
Second is the Rainbow Cake—a vanilla cake base studded with Funfetti and dripped in white chocolate glaze. A layer of cake crumbs to finish. The only chocolate-free truffle of the trio.
My favorite however, is the Chocolate Cake Truffle, which might be better understood as the inside-out Whopper. It's one super-tender ball of dark chocolate cake—dense with plenty of depth. Similar to all of Tosi's sweets, the truffles have a twinge of salt that save them from being too sweet, and just might be the reason for their addictiveness. There's a white chocolate glaze to seal, and then a dip into malted crumbs.
The cake truffles are easily sharable and ideal for taking on the go. I'm always craving cake, but not necessarily a whole slice—cake truffles are thus the ideal compromise.
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