I made this to go with our holiday dinner and it was outrageously good. Instead of orange juice and zest, I used the juice of one lemon thinned with some water and the lemon zest. I was out of walnuts so I substituted toasted sliced almonds. Everyone just raved about this. I will definitely make this again, using my substitutions.

Reviewed On: Dec. 25, 2008

Perfect every time! I've made this a few times and it's great every time. Most recently made this for a dinner party at another location. I did the crusting at 500 degrees at home, then quickly transferred the roast to the other location in a hot box and adjusted the roasting time, using a meat thermometer to reach 140 degrees internally. It came out perfectly done and tender. Probably not the optimal way to do this but it worked.

Reviewed On: Dec. 25, 2008

Five stars are not enough! This is an incredibly easy recipe yet amazingly moist and chocolaty. I used the mini chips as someone suggested, which resulted in tiny morsels of chocolate distributed throughout the cake. I served this as the dessert at a dinner party and my guests just raved over it. A real hit.

Reviewed On: Jan. 4, 2008