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I made this cake for a small dinner party and I think it was quite good, but it wasn’t a huge hit with the other diners. It was a very dense, moist cake with a crumbly texture and it was made with 70% cocoa solids dark chocolate (Lindt brand) so it wasn’t overly sweet. I think it would have gone well with coffee, especially a nice Irish coffee to compliment the Irish whiskey that went into the cake.

I served it with grilled orange slices (which weren’t grilled as much as I’d hoped) and Maggie Beer vanilla bean and elderflower ice-cream. The cake was so rich that the subtle flavours in the ice-cream were completely lost. So if I were to make this cake again, I would serve it with cream or a less gourmet vanilla ice-cream. Or maybe just with fresh strawberries.

The chocolate was definitely the dominant flavour in this cake, with the occasional whiskey hit from the raisins. So it would be easy to adapt this into a milk chocolate cake to make it sweeter. The texture isn’t exactly cakey, because it has no rising agent and is made with roasted almond meal, so maybe it falls under the category of mud cake, or something else.

All in all, a good cake for dark chocolate lovers, but I probably won’t make it again unless someone who adores dark chocolate and coffee has a birthday.

The recipe was a Maggie Beer recipe from a recent issue of ABC’s Delicious magazine.

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