"On the last night of a holiday in Costa Rica, my sweetheart and I had a candlelit dinner at Café Mundo in downtown San José," writes Elizabeth Florence of New York City. "We dined on the front porch of a Victorian house surrounded by tropical flowers. The chocolate cake we had that evening was just incredible. Would chef and owner Ray Johnson part with his recipe?"
Serve this with coffee ice cream or whipped cream, if desired. Beaten eggs make this cake lighter in texture than most other flourless chocolate cakes.
