Very easy recipe, easy to make, I liked it just okay because I thought it was a bit too messy. If I try it again I will use less chocolate to see if that makes a difference.

Reviewed On: Apr. 19, 2008

Mixed the main ingredients and separated in half - one half I added cinnamon and walnuts and the other half I added pecans and choc. chips. Both were good but the cinnamon walnut version was the winner. These are excellent cookies and everyone loved them! Thanks for a great recipe!

Reviewed On: Apr. 7, 2008

I made this cake (and BTW it is the original Chocolate Decadence that was created by a Chef in the early 70's) - it's almost difficult to call it a cake. Remove the eggs from heat when they are about room temp to the touch and constantly whisk, remove from heat and whip the eggs on medium speed for about 4 minutes; also the cake should still be "jiggly" in the center when you take it from the oven. The recipe I use requires the cake to be frozen for 12 hours after cooled from the oven and about 15 minutes prior to serving set out on counter. Spread thin layer whipped topping on sides and top(home made - 1 C heavy whipping cream, 1 T conf. sugar and 1/2 t. vanilla) - load with chocolate curls in the center and pipe some whip cream using a star tip around the curls. Raspberry sauce is excellent on the plate. It is 12 servings because it is so increadibly rich. This is the best truly chocoholic recipe I have ever made! Thanks so much for sharing it. You must try this!

Reviewed On: Mar. 11, 2008