I make a wonderful chocolate cake. It has finally sunk into my thick head after 30-some years that the better the chocolate, the better the cake. I want this cake to knock my socks off. I would like some advice about what brand of chocolate to use. The recipe calls for semisweet chocolate melted with water in the microwave. The last time I made it, I used Ghiardelli (sp?) chips. Three days old, the cake is really good, but fresh, it was a little bland. To give you an idea of my taste - I love a really rich, milk chocolate. When I EAT chocolate, my favorite is English Cadbury - like a Flake.
thanks in advance!!!