I spent the day with a special friend. Indian food. A used book store. Good conversation. Chocolate and wine at one of my favorite places, Cioccolata di Vino. Yet as beautifully delicious the Torta al Cioccolato Liquefatto (Chocolate Lava Cake) was when we paired it with a glass of Madeira Blandy's 5 year Alvada Portugal, it could not beat the vegan chocolate cake that my friend had made that morning, which we shared later that evening.
My friend s
urfed the web and found a cake recipe at vegan-food.suite101.com, and paired it with a frosting recipe from grouprecipes.com. The result -- vegan chocolate cake perfection.The cake had a deep, inviting chocolate aroma which I could smell when we were driving in her car. I couldn't wait to sample it. She presented the cake to me topped with edible flowers from her local Farmer's Market. The cake was stunningly beautiful. The vibrant colors of the flowers gentled placed on the dark chocolate frosting created a masterpiece, and in the words of my cousin Janeen, who later sampled a piece, it was "probably one of the best chocolate cake decorations ever." I concur.
Not only a treat for the eyes, the cake was also a delight on the palate. With a smooth semi-sweet flavor, the cake was moist and fluffy, with a velvety texture that melted in your mouth. It paired well with the frosting which had just a tad bit more of a bittersweet bite. On their own both the cake and the frosting were delicious, but together they created dessert magic. I was in awe. On top of that, the flowers added a nice natural sweetness to create a wonderfully balanced taste sensation. This was not an overly sweetened, heavy cake full of butter and cream, but a deliciously light cake with a depth of natural chocolate flavor.It was wonderful -- made with love for my birthday, and made without any animal products, making it good for the planet. The perfect way to celebrate my birthday.
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