Demel’s has a weird system that I only learned about from the older American guys behind me in the line for a table upstairs. At the cake cabinet you point to what you want and a woman writes it on a little ticket, which you then present to the server once you’re seated and have ordered a drink. I chose Anatorte because it looked the most likely to give me a heart attack, and I’m all about the heart attacks (I was on holiday, which was my excuse).
Anatorte is a dense chocolate cake with layers of chocolate and liquer crème, with a thick gianduja outer layer – I decided it can’t be called icing because it’s solid. At Demel’s the gianduja is thick and the cake has elaborate designs on top, which translates to more gianduja, and that was my primary concern.
I ordered a hot chocolate, and together this made for the closest I have been to actual chocolate overload in a long time. It was great. Because Demel’s was so busy I ended up sharing a table with the two American gentlemen (this often happens when you travel as a single and want to eat in fancy, popular places). Not only were they very interesting people who agreed that
I’m pretty sure it doesn’t work like that, but I was at that point in the chocolate consumption cycle where the world is a warm and happy place, so I agreed with him immediately. Then I drowned face-down in what remained of the spectacular hot chocolate.