I saw the blog post on Food Network.ca about May’s Cooking Club Challenge and I knew I had to make it. May’s recipe is Laura Calder’s Craggy Chocolate Cake, a flourless cake with but four ingredients. Simple is always best 🙂
I decided to make this decadent cake for my contribution to our Mother’s Day gathering, which was perfect as it was so delicious that it would have been a bad thing to have just sitting in the fridge tempting me.
I decided to do something different with this recipe. I decided to actually follow the recipe exactly as written. Weird. The main reason I did this was because of its simplicity, I just didn’t want to muck with it. Because I didn’t make any changes, I’ll let you visit Food Network.ca to get the recipe 🙂
Here is hint of the ingredients list though:
This cake is fantastic, and I will be making it again and again. I might add a flavor, I might not… it’s just so good as is. I did over prepare my pan though, leaving a bit too much showing on the cake, which is the only thing I would fix the next time and was totally my bad… I overcompensated for a less than quality springform pan.
It would be perfect served with whipped cream as suggested by the original author, but I wanted to share some of this week’s Ginger Maple Ice Cream, and it was another great match 🙂