This recipe for
Deep Chocolate Gateau comes from an oooooold
Bon Appetit magazine. We're talking
80's people! So old that the recipe isn't even on their site anymore. It should be though... it's that good. This is a reason why you should be happy that you have those old magazines just sitting around taking up space. They're occasionally worthwhile.
If you have a loaf pan, you can make this recipe. See how much batter is in there? Yep, that's right.... just a tiny bit. In fact, the baked cake will only be about a half-inch high! Once baked, you're going to cut it in half and make it a little two-layer, square cake.
A honey-almond flavored ganache is used between layers, and it spills over the top and sides as well.