Yesterday we went to Madison and stopped at Whole Foods to do a little shopping. Just walking around that store makes a person feel happy. The produce department looks like a work of art. They have a wide variety of cheeses and they usually have samples out so that you can try them. After that, it’s on to the pastries and breads. A couple of weeks ago we bought a blood orange vanilla cake that was really beautiful and tasted really good. This week the flourless chocolate cake caught my eye and I was debating whether or not to buy it when I decided that I would go home and make one myself. After all, I had just purchased a ten pound block of chocolate from Williams and Sonoma a few hours earlier and my mouth was watering for chocolate.
While Marshall cooked dinner I found a recipe and set to work. You know how they always say that you should make sure to read through the entire recipe before you begin? Well, I didn’t. I got to the end of my recipe and found that the cake needed to be refrigerated overnight. I really wanted my dark chocolate flourless cake but it was not to be. So off to the fridge to get cool.
Next morning, before Church, I made the glaze. I decided to use some Lindt chocolate for the glaze so that it would contrast with the chocolate in the cake. Back to the fridge for a few more hours. After church, I took the cake out to come to room temp. And then it was time. I have to say that it was really really good. Very smooth dark chocolate. It was every bit as good as I imagined it would be and M liked it too.
