Almost flawless, and almost flourless. Ours had a little bit of both
Based on an edible-glitter extraveganza I discovered in a local restaurant, we today tested this recipe from Delicious Days. Full details are available there
We used no-added-sugar chocolate and a 22cm springform tin. Some problems with burning around the bottom of the cake, probably due to my crazily-hot oven. I’ve added an oven thermometre to this week’s shopping lost.
Aside from that, deliciously gooey and exactly like the restaurant dessert. We’re remaking it next week to try and avoid the burning and introduce the glitter!