There's one that my local grocery store bakery makes, and I buy one (they're little personal-sized ones, like about the size of a cupcake) every time I go. They are amazing.
Oh oh oh! I used to make a flourless chocolate cake for a restaurant I managed -- it was dense and rich and wonderful. I think I got the recipe from my Ghirardelli cookbook. Want it?
I'm having issues. I found the cookbook, but it's not in there. I've checked the other cookbooks I thought it might be in, and nothing. I'll keep looking, even if it means going into the attic on a 92 degree day!!!
Speaking of Adkins...I tried a peanut butter brownie recipe once that substituted protein powder for flour (it wasn't official Adkins, but in the same vein; hopefully real Adkins does things better).
Blech. All you get is a chocolate flavored sponge.
Warm with ice cream and some kind of fancy brancy sauce
Oooo I just remembered there's a pub here that used to serve handmade whiskey ice cream. I don't care for whiskey (or brandy) but as an ice cream flavour it is to die for. I was so sad to hear that they don't have it anymore. Too expensive for the owner to buy. If I would have known, I would have bought a carton.