For my sister’s birthday last week I baked a dense, unassuming chocolate cake, keeping it low in sugar and free of flour, which made it incredibly intense and perfect for serving in tiny slivers with whipped cream and sliced strawberries. It was almost like a brownie – perfect for those going wheat or gluten-free, or anyone needing a little less sugar. The original recipe called for 3/4 cup; 1/3 cup was plenty, producing the sort of cake that appeals to dark chocolate lovers.
I started with a bag of Bernard Callebaut semisweet chocolate nibs. It’s not much to look at, but everyone commented on how good it was. Baked in a square pan, it could pass off as a brownie.