I made the Lower-Fat Deep Chocolate Bundt Cake from Veganomicon in mini cake pans last night for New Year Eve’s dessert (I don’t drink so I have to indulge in some way for the occasion, right?). I served each cake with a chocolate sauce (the Quick Melty Ganache from Vegan Cupcakes Take Over the World thinned with soymilk a lot) which took it to a whole new level of decadence and made it oh so gourmet looking (I am so on my way to restaurant stardom). It was loved as well and requested to be made again (“Next time make a caramel sauce to go with it…and ice cream…and more chocolate drizzle…and cherries…no! strawberries!”).
Mmm…chocolate, could there be a more perfect way to ring in 2008?