This cake is rich, indulgent, and very special. It's sort of a cake/fudge/torte hybrid. Made with organic dark chocolate and cocoa powder, lots of butter, and organic sugar, it is only about 6" round, but a little goes a very long way. When I serve this to guests, I cut this little cake into 6-8 little wedges and it's the perfect serving, ideally topped with some ganache or caramel, a dusting of cocoa powder and a fresh raspberry on top, with and a glass of tawny port on the side. Though it needs none of that.
This will last for a week in the fridge or 3 months in the freezer. It can be eaten cold, room temperature, or even frozen (it's still a little soft straight from the freezer). Comes in a cute little box.
(Allergens: milk, eggs)