French Chocolate Cake

I’m sure I’ve told you all before that I’m not really into eating cake.

So on the odd occurrence that I’m going to go all out and eat a piece of cake, that cake is going to look like this.

Rich, fudgy, and (brace yourselves for the ick word guys!) moist.

Flourless cakes tend to be my favourite, because they’re so much denser and moister than aerated cakes and sponges.

And this chocolatey, dense, almost-flourless cake is what my cake-dreams are made of. It’s almost like a brownie, a little like a soufflé, and it totally melts in your mouth.

See what I mean? Look at all that moist-cake-goodness right up there.

It’s heavy on the chocolate too, so use the best you can afford, because the flavour will really come through.

And I don’t often serve cream as an accompaniment to desserts, but in this case, the rich, decadent chocolate cake goes beautifully with a quenelle of double cream and some fresh, tart berries.

But really, this cake is so damn good you can eat it any which way you like. X

Recipe adapted from David Lebovitz’s The Sweet Life in Paris.