Happy Accident Cake

I set out to make gluten-free, dairy-free, raw sugar-free milan cookies.  I wanted them to be crispy on the outside, THIN and deliciously chocolaty on the inside.  I beat the egg whites into stiff peaks and folded them into a batter of brown rice flour, tapioca flour, ghee, honey, maple syrup, lemon zest and about 1/4 of a mashed banana.  I folded in the 5 beaten egg whites and pipped them out onto 3 different baking sheets using 3 methods.  ...only one worked!  The stainless steal baking sheet sprayed with my misto worked the best (seen above) the others got too thick or stuck to the pan.  I still had half the batter left (I know, it went SUCH a long way!), so I poured the rest of the batter into a 8x8 greased glass baking dish.  Baked it in a 350 degree oven for about 18 minutes.  

In the meantime, I melted dark chocolate (70%) over a double boiler and slathered it between the one sheet of cookies that turned out well- SOOOO good!  

After the cake cooled, I turned it out onto a plate and poured melted chocolate on top.  It just seemed like it needed something more... so I scraped up the scraps from the cookies that got stuck to the pan and broke them up into bits.  They went back into the oven at 350 degrees for about 5 minutes to toast and get crispy.  I crumpled them up some more and sprinkled them all over the top of the cake and drizzled that with whatever remaining chocolate I could scrape up from the pan.  Oh my god that cake was heavenly. Seriously, so good.  

I am going to test it one more time before giving you the specific recipe because this really was a happy accident cake and I want to make sure I can get it right a second time!