So maybe I need to start the flourless chocolate cake topic?
Meissner cake! go for it!
7oz semisweet chocolate
1 cup sugar
(Optional : icing sugar) 7oz soft butter
4 eggs (separated)
Preheat oven to 375º. Grease an 8" round cake tin.
Break the chocolate up into small pieces and melt over hot water.
Add the butter and stir until smooth.
Add half the sugar to the egg yolks and whisk until the mixture is pale in colour.
Beat in the chocolate mixture.
Beat the egg whites to soft peaks.
Gradually add the remaining sugar beating until the mixture is smooth and shiny.
Fold gently into the chocolate mixture with a plastic spatula.
Pour the batter into the prepared tin and bake for 40 minutes or until a tester inserted in the center comes out clean.
Let the cake rest at room temperature for ten minutes before turning it out of the tin.
Serve warm, at room temperature, or chilled.
Sprinkle icing sugar over after taking it out of the oven.
or chocolate torte( which I can no longer eat)
3 oz (75 g) Amaretti biscuits, crushed finely with a rolling pin
1 lb (450 g) dark chocolate (75 per cent cocoa solids) – the best quality possible
5 tablespoons liquid glucose
5 tablespoons rum
1 pint (570 ml) double cream, at room temperature
cocoa powder for dusting
chilled single pouring cream