This is an awesome dish. Really. I made it for my brothers BD, and he just raved about it. I did change the recipe a bit - thickened the sauce a litte with about 1/2 cup flour at the end; added (quite a bit) more parsley... as well as reducing the lemon juice. I don't think there needs to be as much butter as they called for - I used about 1/2 cup butter and 1/3 cup oil to fry the garlic/mushrooms in, and left it at that. As I said, it was sooo good. Thanks a lot for sharing this one.

Reviewed On: Mar. 14, 2007

Good texture. The cake did fall after it had cooled down, but this type of cake does that. It created a very 'creamy' texture in the centre that was really enjoyed by my family. If you were serving it just as a cake, it could be a bit sweeter, perhaps, but we served it with ice cream, strawberries, and a chocolate ganache which provided the necessary 'sweetness'(I think)and contrasted nicely with the strong chocolate flavor of the cake.

Reviewed On: Mar. 14, 2007