Since I was away for Valentine's Day, I thought I'd better make up for it by baking something this week that is all about chocolate. This cake is dangerous. It contains a lot of chocolate so I used the very best quality Valrhona to ensure the very best taste. The full-bodied batter produced a rather flat yet delicate and light cake. It stays soft in the middle and when warmed becomes almost molten. Being so rich, you only need a small slice so beware!
Valrhona dark chocolate