You can never have enough chocolate, so we’ve also included an egg-based chocolate ice cream recipe for you.
Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet.
Bryan won’t stand for untweaked chocolate—it has to be smoky, or spicy, or salty—so for this particular recipe, we went spicy.
That it can be served minutes out of the oven makes this the perfect last-minute sweet.
Make up to 3 days ahead and refrigerate. Have the sauce at room temperature before using.
Tangy yogurt bursting with the electrifying scent of tart lemon.