absolutely delicious, even though I had to make a few substitutions: I can't get molasses (live in europe) so I used honey Also, butter instead of margarine and I followed another reviewer's advice by using OJ instead of water. The cookies took forever though, I had to bake for about 25-30 minutes, not 8.

Reviewed On: Feb. 1, 2009

I made this to use up some leftover ground hazelnuts, too (bought too much over christmas). Wonderful teacake consistency; it was very moist and not too crumbly. I'd prefer it with a little more chocolate, but the amount of hazelnut was perfect; enough for the flavour without making the cake dry. I was planning on keeping some for my coffee tomorrow, but it disappeared far too quickly!

Reviewed On: Jan. 19, 2009

I left out the salmon roe which made for a moree subtle taste. I made it for a pink party; I toasted white toast bread, cut out hearts with a cookie cutter and used an icing bag to put rosettes of the mousse on the hearts, it looked fantastic.

Reviewed On: Dec. 23, 2007