Inspired by the last measure of wine, which was dedicated to wine and food compatibility, and got the recipe from Larisa, preparing a chocolate cake. It is very simple with the heavenly taste of bitter chocolate, but at the same time just a bit meandering baking process. Made this cake twice, to achieve a smooth brown surface without the brittle-type fracture (needed to learn what the true oven temperature was, and which is the right pan for cakes careful removal from the baking dish). I like that that we can dispense without the flour.
