This recipe has gone through many iterations (as have I) since I started working it in 2007. It was originally based on recipes from Pierre Hermé and David Everitt-Matthias. It spent some time on and off menus when I was in kitchens and is to date probably my most requested recipe. I like taking the Sicilian approach and pairing with Prickly Pear sorbet, bitter components or something bright and tart to counteract the rich, alkaline nature of the cake. This ratio of butter to