Knam’s world implodes (2006)
Born in Germany, Ernst Knam began his career working as a pastry chef at various restaurants throughout Europe. In 1989 he started off in Milan, at Gualtiero Marchesi’s restaurant, before opening his own patisserie in 1992. This intriguing creation is composed of a chocolate fondant decorated with gold leaf, hiding a layer of coffee mousse and another of chocolate underneath. At service time, he injects a very hot espresso into the center of the dessert that makes it implode in front of the client’s eyes.