With a name like Chocolate Intensity Cake, it had better be good and this cake certainly lived up to the expectations. It’s rich and chocolaty with a subtle coffee flavour, which I enjoyed. I don’t actually drink coffee, but I like coffee flavoured desserts. Go figure. The only drawback about this cake was the whole brown on brown look. Brown just doesn’t photograph very well, so I thought I’d add some pizzazz with a raspberry coulee. The coulee itself was simple to make, (thanks Dorie) but the photographing was another story. For some reason red turned out to be harder to photograph than brown and I have no idea why. I kept getting a garish shade of red that didn’t reflect the lovely raspberry colour I saw before me. I guess until I learn how to be a better photographer, that’s what Photoshop is for…
I don’t know what else you can say about a flourless chocolate cake, they’re full of ooey gooey goodness and aren’t hard to make either. I suppose I should tell you that the reason I made this cake was because it was the monthly venture for… uh, I’m not sure if we have a name yet… it might be the Daring Bakers, but it could also be Team Tasty, or possibly something completely different. Whatever you want to call us, there are 10 bloggers who made this cake and who are posting about it today. You can see the other results, (maybe not yet, but sometime today) here, here, here, here, here, here, here, here and here.
Next month will be a new project, although I have no idea yet what that will be, our decision making process is somewhat slow. In the meantime, I’ve got a question for you and am open to any answer you’d like to give me. Since baking/cooking is not a viable source of income for me what should I be doing to earn a living and survive happily? I haven’t figured it out yet, but maybe you have, so enlighten me, please. As always, if you’d like to be my life sponsor, I would be ok with that, (and I would bake you cake!).