Oh man this is delicious. I tinkered with Dorie Greenspan's Lisbon Chocolate Cake and made it a bit quicker to make. It is basically a flourless chocolate base with a chocolate whipped cream topping which while of course rich, balances the tart so well!

I did everything in an 8” cake pan - but a spring form pan would be helpful as well. If you were wanting something smaller or giftable. You could bake the flourless base mixture in muffin tins and make small tarts.

We both thought some raspberry preserves, or a homemade coulis would be a nice tart contrast to all the contrast. Here is a recipe if that sounds like an extra step you’re up for! https://thecafesucrefarine.com/easy-raspberry-coulis/

My dairy free folks! It’s a lot of cream. You can absolutely do this with a vegan butter sub and coconut cream! The whipping cream texture isn’t quite the same, but it totally works! Make sure the coconut cream is very cold before attempting to whip.