Flour and Stone

Nadine Ingram · Flour and Stone

This is my signature chocolate cake that I have baked for just about everyone I love over the years. It has been a cake for life, a cake for joy and even a cake for sorrow, proving that the healing power of cake should never be underestimated. I've recently started using Manjari Valrhona chocolate from Madagascar for this recipe. Since Manjari has over 60% cocoa solids, I supplement the recipe with a Valrhona chocolate called Jivara, otherwise the chocolate quality is too rich. That said, I have also used bars of Dairy Milk with equally soulful results. So it is not essential to use a chocolate high in cocoa solids.