"Incredibly chocolatey. From the Syllabub blog at blogspot.com. Ounce amounts are BY WEIGHT, not volume. Use the best bittersweet chocolate you can get, and grate it superfine - don't cut corners! Made as written, in a Bundt pan, try serving it with the center filled with raspberries and lightly-sweetened whipped cream. You could also bake it in round cake pans, fill the layers with Italian Buttercream (try splitting each layer in half to make four thin cake layers and three layers of buttercream) and douse the whole thing in Chocolate Ganache Frosting. Don't put buttercream on the top and sides if you're using the ganache!"
Serving Size: 1 (144 g)
Servings Per Recipe: 12