I pretty much went with the recipe as is. I did not have caster/super fine sugar; I blitzed my sugar in the processor. I used Ghirardelli, 60% Bittersweet Chocolate Chips, as that is what I could find. I did add a pinch of salt to the batter, to add balance. My four year old loved to help with the decorating bit. She even called dibs on the last piece. Great, forgiving recipe. Next go, I think I may add a touch of espresso powder to the batter. For the adult crowd, a splash of chocolate liquor in the topping would be divine.
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