Chocolate Valentine Cake

The photo and recipe come from Tish Boyle, author of The Cake Book (John Wiley & Sons, 2006), which speaks well for it. On her blog, she writes,

The secret ingredient in this flourless chocolate cake is whipped cream, which replaces butter as the fat and gives it an airy texture. The cake is baked in a water bath, insulating it from direct heat, and making it as creamy around the edges as it is in the center.

There's also a glaze and a drizzle, but the sheer chocolateness of this, undiluted by flour, says, "make me." It might be rich, but it won't be dry.