SHF #13- Re-engineered Chocolate Decadence

I have been eyeing recipes from Alice Medrich's low-fat bible 'Chocolate and the art of low-fat desserts' and Lovescool has given me a great excuse to make a recipe from it giving us a dark and desirable theme. This is my first experience with Ms. Medrich's recipe and whoo hoo, it uses up a lot of bowls and loads of chocolate too. This is the reincarnation of a sinful dessert that used heavy cream, butter, eggs and chocolate as the main ingredients. Sweet!

However this recipe for chocolate decadence is rather toned down with most of the fat coming from the chocolate. I used Scharffen Berger's 70 % bittersweet chocolate. After refrigerating for 24 hours, a piece of the cake was heavenly but it was not overwhelmingly rich as some chocolate desserts are. The cake is supposed to serve 12 (but an 8 inch cake has to be sliced into thin strips, I think, if it has to serve 12). The cake, or dessert is dense, fudgy and moist. There was a mint undertone, that was pleasant. Does Scharffen Berger's chocolate have a minty taste that anyone has noticed? It tasted like an overbaked cheesecake but in a good sense.

The cake is pleasantly bitter but to appease our sweet tooth I served it with caramel sauce and a little whipped cream. Thanks Lovescool for this dark, sinful theme.