Confession time: I didn't want to make this cake. Not because it didn't sound delicous, or seemed too difficult, or called for some expensive, hard to find, and/or too exotic ingredient, but because I am leaving for vacation tomorrow and really didn't have time to make it. But, I didn't do last week's Sweet Melissa Sunday recipe opting to make a Chocolate Raspberry Ice Cream cake for my birthday instead and I may miss next week's selection because I will not return home until late Sunday. So, guilt talked me into making this cake.
The cake itself was fairly easy to put together. I used a ratio of 2/3 bittersweet and 1/3 semisweet chocolate instead of all bittersweet called for in the recipe because I made do with the chocolate options I had on hand. Even with this substitution I found this to be on the bitter side of the chocolate spectrum. I also didn't check my cake until 55 minutes, 10 minutes before the suggested cook time, and found a cake about five minutes overdone. Also, heed Melissa advice about treating the cake gently, mine cracked when I was inverting it onto the plate. This cake certainly has potential, and probably would be great with some ice cream or a gorgeous pile of berries, something to counterbalance the overall richness.
Check out Sarah's beautiful blog, Blue Ridge Baker, for the recipe. See ya when I get back!