Thomas Haas has been on my list of dessert places to visit ever since I’ve tasted the crispy chocolate raspberry cake at a wedding, I instantly fell in love. Mamallama, Baby-Paca and I were supposed to go on my birthday 2 years ago, but to my dismay, due to their short hours of operation and far off location, we never ended up going. After all this time, I finally gave them a visit, except it wasn’t to celebrate my birthday, but Baby-Paca’s instead.
My eyes practically gleamed at the sight of the beautiful cakes glistening in the display. Mamallama and I arrived about an hour before closing, so there weren’t very many whole cakes left for us to choose from. Nevertheless, I still had a tough time deciding on a cake for Baby-Paca.
I ended up picking out the 10-12 serving almond mascarpone ($44). Needless to say, Baby-Paca loved it. The cake was topped with an entire thin sheet of high quality dark chocolate. The cake consisted of layers of light mascarpone cream, soft almond cake with amaretto and espresso. The almond flavour was very prominent, but it did not mask the flavours of the amaretto or expresso. The flavours were well balanced, with just a touch of sweetness. My only issue is that there seems to be finely grinded up pieces of nuts mixed into the cake, which makes for a slightly gritty texture. I would’ve preferred it smooth.
Besides the almond mascarpone, we also bought 4 cakes by the slice. I mean, how can I possibly pass up on this opportunity?! The individual cakes are $5.90 each.
Hazelnut praline: The hazelnut mousseline comprised of layers of vanilla cake, crispy wafers, hazelnut dacquoise, thin dark chocolate ganache and a hint of rum. The coating on top has a nice gooey texture, like caramel. The mousse was smooth and moist, the wafer provided a fun crunch, and the vanilla cake was firm and dry, but not in an unpleasant way. In fact, all the textural components and flavours came together to create the masterpiece that it is.
Crispy chocolate raspberry: This cake encompasses dark Manjari chocolate-raspberry mousse, light vanilla Bavarian, chocolate sacher cake and crispy hazelnut wafer. The flavours of raspberry and chocolate were a perfect marriage. Neither outshined the other. The fresh tartness of the raspberry complimented the bittersweetness of the dark chocolate. I just wish that the individual cake was coated in ganache like their whole cake instead of dusted in cocoa powder. It really makes difference.
Exotic cheesecake: This light cheesecake combines flavours of fresh passion fruit, mango and orange zest. The cheesecake was super smooth and creamy and had a classic graham base. The invigorating taste of passion fruit and juicy tropical taste of mango really compliments this piece of art. However, I didn’t like the coconut finishing. It does add a more exotic touch to the cake, but I’m just not big on dried coconut flakes.
Passion fruit milk chocolate: Light milk chocolate mousse, refreshing passion fruit cream, crispy hazelnut wafer & soft almond cake. This cake looks more modest than the others, but it definitely delivers in flavour. The components of this cake is similar to crispy chocolate raspberry, except this one is slightly sweeter. And again, the crispy wafer just provides a nice contrast to the smooth textures of the mousse. The passion fruit was delectable, neither overpowering or artificial. Flavour wise, I think I actually prefer the passion fruit over raspberry, but I may just be biased because I love passion fruit flavour desserts.
All the cakes I’ve tried from Thomas Haas were delicious. They’re balanced, delicate, and intricately crafted. Nothing is heavy nor too sweet. This may actually be a problem for me because it’s so easy to over indulge on these fine, scrumptious treats. They’re just that good.
+1 604 736 1848
2539 West Broadway, Vancouver