david burke’s can o’ cake

after reading just desserts nyc review of fishtail’s can o’ cake, we had to try it. first a plate of spatulas covered in chocolate arrive at our table for us to lick. then the waiter comes with a serving cart with several silver tins and other items. the waiter takes a plate of ice cream scoops (one per person) and a tin container of whipped cream from the cart to our table.

next, the waiter opens a large tin of cake. he then pours salted caramel sauce on the cake and spreads it all over the top of the cake. next he pours a vanilla creme anglaise over the cake. next he sprinkles crushed heath bar all over the top of the cake. then, he tops the entire cake with rice pearls. finally, the waiter brings the complete cake to the table and serves each person a huge piece of cake. the rest of the cake is left at the table for you to finish at your leisure.

to complete our own dessert plates, we each add a scoop of ice cream and a scoop of whipped cream. oh … my … goodyness … the chocolate molten cake is rich, chocolate decadence. the toppings kick up the cake to a higher level – especially the toffee and the rice pearls. we had a fun time eating as much of the cake as we could! it is supposed to serve 6 but we were a party of 5 but we still had more than half of the cake to bring home – not that we’re complaining. it was choc-o-licious!

eat at Fishtail by David Burke in midtown, ny



for valentine’s day last year, david burke shared with the village voice the recipe for his infamous can-o-cake so we can make it at home! yum!



  • 4 oz or 8 tbsp unsalted butter
  • 4 oz or 8 tbsp bittersweet chocolate
  • 3 eggs
  • 1 oz or 2 tbsp sugar
  • 1-1/4 oz or 2 tbsp cake flour


Preheat oven to 350 degrees F.

In a mixing bowl, melt the butter and chocolate over a double boiler. While the butter and chocolate are melting, whip together the eggs and sugar until the mixture doubles in volume. Add the melted butter and chocolate mixture to the egg mixture. Whisk in the flour, and pour the mixture into a cookie tin 6.5″ in diameter x 1 3/4″ tall.

Bake in the oven for approximately 10 minutes. (The center should still jiggle.)




  • vanilla ice cream
  • caramel cream cheese frosting (recipe to follow)
  • whipped cream
  • rice pearls
  • crumbled toffee bar or granola


Top the cake with any of the following toppings while it’s still hot:




  • 1-1/2 lbs cream cheese
  • 1.2 lb butter
  • 1/2 lb confectioners sugar
  • 1 tsp vanilla extract
  • 1 cup caramel


In a mixing bowl, cream all ingredients together until smooth.


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