My husband loves "experimental" food. The mouth-frying chili chocolate (with ganache) at least had a bio-hazard symbol stenciled on top in icing sugar, but no amount of hypnotherapy can remove the memory of his profiteroles with maple syrup, citrus zest, and tuna. (Seriously.)
Thanks to Far Out Brussel Sprout, I just made a proper version of one of his, ahh, creations. A long recipe, but in the everything I could have asked: Moist, beautifully textured, with a deep rich flavour and a beautiful dark crimson.
Best of all was taking half to my sister's place. She'd just surgery for breast cancer, and sitting and having tea with her was good for us both.
She loved my cake.