As usual, a rich chocolate desert - but it would work with any cake, this is just a lovely, rich dairy-free and flourless cake. For the record, the cake would be FABULOUS on its own - it's a prize of a fudge cake.
For the bottoms:
2/3 cup chocolate chips of your choice of chocolate
For the cake:
1/3 cup margarine
2/3 cup sugar
3/4 tsp vanilla
2/3 cup cocoa
1/2 tsp baking powder
Two pinches salt
A little less than 1/3 cup cold water
For the covering:
1 cup chocolate of your choice
1/3-1/2 cup milk (I used nonfat Lactaid)
Vanilla extract to taste
To make the bottoms:
For the bottom, melt your favourite kind of chocolate and pour onto parchment paper in small semi-rectangular spots, a bit bigger than the cake cubes. Freeze to harden.
To make the cake:
Preheat oven to 350 degrees.
Grease a cake pan - the larger, the better - you want the cake to be about an inch, maximum, in the end.
In a bowl, cream the butter and sugar. Add the eggs and vanilla (and a dash of almond extract if you like it), and beat well. Combine the flour, cocoa, baking soda, and salt separately and add alternately with the water. Beat well. Pour the batter into the pan/s and bake until a toothpick inserted in various points comes out clean. Let cool completely.
Once cooled, cut into medium-small cubes (just under an inch) and then place them on the bottoms and cover them (see below).
To make the covering:
Melt and mix. Pour over the cake and freeze it all to let it set.
Refrigerate - the chocolate covering melts.
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