Delicious, not too sweet, moist and chocolately - but I had some issues with the texture. I made this exactly as written, except I halved the recipe and baked it in a 9x5 loaf tin (it was done in just 20 minutes). I buttered and floured the loaf tin but it still stuck which was quite a shock to me as nothing sticks to that tin usually. The cake was also really crumbly and fell apart a bit when I turned to out to cool on a rack. The texture was extremely crumbly, soft, moist and airy. I noticed some reviewers said this turned out quite dense - it was quite the opposite for me. Due to the heat/humidity where I live, I stored it in an air-tight container in the fridge. The texture turned cardboard-like in the fridge - completely inedible - but it was less crumbly and easier to cut. I put the slices in the micro for 15 secs and the texture returned to normal. I'm think this might be better made into muffins in individual paper cups so you don't have to worry about the cake sticking to the pan or falling apart.

Reviewed On: Apr. 16, 2009

I was surprised how good this turned out, especially since I used vegetable stock. I might omit the sherry when making again or use less - I didn't particularly care for the flavour it added. I cooked the onions for quite long, letting them stew in the butter/oil until they were very soft and brown, which I felt was key to getting a rich flavour. This recipe is a keeper!

Reviewed On: Dec. 3, 2008

While not terribly flavourful on it's own, this is an excellent side dish. I served it with pan-fried salmon marinated with lemon juice, cumin, turmeric, coriander powder, garam masala and chili powder, with some raita on the side. This combo was perfect. I might make it again to serve with a creamy curry. I used a rice cooker instead - I combined the ingredients on the stove, the poured it into the rice cooker. I also doubled the veggies. Next time, I'll add the veggies in halfway through cooking as I prefer them still bright and colourful, not dull and grey. The onions are essential I think (I used yellow ones). They add a lovely sweetness to the dish. As a side dish, this serves 4.

Reviewed On: Oct. 7, 2008