A few months back, me and my friend went to this new restaurant, Olympic Taverna, for dinner. We first had appetizers, which werenít that special. In all fairness, I barely even touched the appetizers, but our actual dinner afterwards was much more special and rewarding. Anyway, after eating dinner, my friend insisted on having dessert. With a menu of several basic desserts, she decided on the chocolate ťclair cake. Since I was already full, I told her to count me out, but I didnít realize that it actually isnít even a cake (although it looks like one at first). Taking her first bite, my friend was taken aback by the sweetness of it and replied, ďBye bye symphony,Ē as she passed it to me. My evil thoughts took over, which lead me to finish off the rest of it.
My first bite: I didnít know what to think. It took me off guard a bit, like a bomb going off in my mouth (in a good way). It was a little weird, but not in anyway I could pin-point. I mean the dessert isnít too different when you look at its ingredients: graham crackers, vanilla pudding, cool whip, fudge frosting, chocolate chips. It sounds pretty basic, but how itís mixed together is what delivers its unstoppable taste.
Starting from the bottom up, the graham crackers surely added a nice pickup to the dessert. They layer the dessert nicely. The vanilla pudding, packed on the second floor, also blends nicely with the crackers and holds them tightly together, but still enough movement so they arenít too rigid. However, after a few bites in, these tastes get too unnoticeable from one another. The pudding becomes too meshed with the cool whip, and in other bites, it just simply isnít there. Thankfully the mass amounts of cool-whip, that you can easily detect by just the smell of it, are strategically placed to capture the delightfulness of the crackers and pudding. These specific moments really help drive the dessert as a collective whole, without becoming too mundane.
With the top layer of chocolate fudge frosting being the most dominant and tasteful, it connects all the other flavors together and brings it to life. The fudge is what I tasted first with the dessert, and itís what captured my senses from the start. At the point when the bottom layers become indistinguishable, the frosting is there to scream out at you in an appetizing way that makes you want to stand up and praise, ďOh Lord!Ē To some, including my friend, the wanna-be angel frosting may be too sweet and over-the-top, but in a time when almost all frostings are pre-made, packaged, and mass-produced, they tend to become tasteless and dull. This frosting, being made directly from the restaurantís kitchen, however, is some of the purest fudge you can taste. Sprinkled about in the frosting are chocolate chips, which in most bites (if you can even notice them) donít taste like much at all. A few bites may have more chips and more crunch than others, but they arenít nearly as sweet as the delightful frosting.
Overall the dessert was simply delicious. Towards the end, when I was killiní it off, I had to pace myself. Even though itís a small dessert square, itís packed with so much in a seemingly sweet way that not everyone is going to fully appreciate it the first time. I even went back a few weeks ago to try it again, and it was as equally good, if not better than the first time. The chocolate ťclair cake may at first seem like a typical dessert, but with enough cool whip, fudge frosting, and time (it has to sit for 12 hours before it can be served) it can warm its way into your heart, even if it is with an axe.