This gluten free cake is somewhat absurd, but all the better for it. We made a flourless chocolate cake and I thought to myself, this is a really nice, simple, chocolate cake. Then the chef said we're going to cover it in creme d'or (made with very dark chocolate). Ok, still nice but no longer simple. Then we baked chocolate meringue logs (which tasted somewhat like cocoa puffs, but better) and used them to cover the sides and top of the cake (what a great idea for decorating a cake). Now it wasn't at all simple, but it was certainly nice and very, very chocolaty!
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