Because it's cold. The rich, chocolate-y warmth that fills the house when this cake is baking in the oven is reason enough alone to make it, but of course, eating a nice gooey slab of it (especially with a big dollop of creme fraiche and zingy, fresh strawberries) is a super good reason, too.
This has become our favourite chocolate cake. It's flour-less and (in our house, at least) we make it without sugar. You'll find the original recipe by Melissa here. (It says it's a brownie recipe, but it is just as good in cake form!) To make a sugar-free version, we instead use four 45 gram bars of 'Well, Naturally' sugar-free dark chocolate and replace the cup of sugar with three quarters of a cup of xylitol. (For the uninitiated, xylitol is natural sweetener made of birch bark and corn cobs. There is no bitter after-taste and it actually helps to prevent tooth decay. It's magic stuff!)