The best chocolate cake in the world

Oh, the nerves! As I watched the number of comments for the jacket giveaway grow, so did my nerves. One day I even got insomnia, partly because I started doing the accounting at nine at night (which, as Agatha says, is antidepressant but also causes insomnia, I warn you) and partly because I saw that we were going to reach a thousand comments and I only had one jacket to give away. I even considered calling Margareta Van Den Bosch from H&M to propose a low-low-cost collaboration, but I imagine it's still too early for that. Until then, we have only one winner for the giveaway, corresponding to the number:

To the rest of you, I don't even know what to say right now. I wish I could be Oprah and suddenly say, "You get a jacket, and you get a jacket!" but unfortunately, it's also too early for that, and I'm afraid you didn't win the jacket. There were people who wrote such lovely comments, and others who tried so hard that it makes me want to cry not to be able to make more people happy. So, to console myself, I'm going to dive headfirst into my greatest weakness and at the same time my greatest comfort: chocolate.

Dear friends, since I can't give you all a jacket, at least I'll share with you the secret to the best comfort: the best chocolate cake in the world. Literally, that's what it's called. I heard about it a few months ago thanks to my beloved Verena (who, despite being a model, eats chocolate, she does) and my first thought was that the name was pretentious. For an international chocolate devourer expert like me, finding someone who had named their creation "the best chocolate cake in the world" seemed to me to be an unconsciousness only typical of someone who has never left their kitchen. But then my birthday arrived... and she and I met. I was suspicious, she was confident.

I can only say that the damn name is perfectly chosen. Even my Husband, who is not exactly lacking in sweets but rather tends to be Spartan (to give you an idea, his favorite dessert is Roscón de Reyes without cream, without chocolate, without anything at all, just pure flour + sugar + water), would get up at night to take a sneaky bite or two of the cake.

As you can see, it's not heavy at all, slightly crunchy on the outside, the inside melts in your mouth and it's not made with sponge cake. When I went to buy the second one, I asked the saleswoman at the micro-store in Madrid what it was made of. She told me it was made of "suspiros" (sighs). To which I, enthusiastically, replied that it was undoubtedly made of sighs, but also of a few moans and abundant happiness. She looked at me unfazed and clarified that no, it wasn't that, that "suspiros" is the name given to the dough from which the layers of the cake are made, very similar to that of macarons but on a large scale. Poetry dead, I paid and left with my treasure.

Instructions on how to get the cake and its story: here.

Millions of thanks for participating, it was such a sugar rush to see that so many people would like to have a La Condesa jacket, it makes us want to keep working with more enthusiasm. Really, thousands of thanks.

Chocolatey hugs,

La Condesa of the best military jackets in the world... ahem...