I did toy with the idea of a savory version for a minute but discarded that knowing that the sweet one would probably be more appropriate for anytime-snacking. This recipe came from Alice Medrich's Chocolate and the Art of Low-Fat Desserts (yes, again). There is a couple of tempting recipes but I decided to go for this one for portability's sake. It turned out beautifully, with the sunken look developing a few minutes after it came out of the oven to cool.
Since Ms Medrich did not specify the percentage of chocolate, I used my 61% dark chocolate. Perfect! The sweetness was just the right level; the cake was very moist, up to the point of being mushy and I think the cake could do with a few more minutes in the oven. Nonetheless, it was very light and the cake was devoured in minutes.