Chef Tony sent me this cake recipe a while back.
I rustled up the gumption to shop for ingredients this morning. It's in the oven now.
I'll let you know.
LATER: I baked it for 60 minutes. Were I to do it again, I'd stop at 55 min, even if the tester shows a little underdone.
The tender crumb melts in your mouth. I used Ghirardelli Bittersweet chocolate chips. It's rich. Needs a cold glass of milk on the side.