Because I was harried in getting ready to have company I didn't read carefully and missed the part that said to let it set for 8 hours or overnight. Thankfully this is a wonderful recipe and I put my fridge on the coldest setting and it turned out perfectly. I cut down the amount of icing sugar to one cup as the other reviewers suggested. I made a topping of blackberries, blueberries, strawberries and raspberries by mixing 2 cups of them with a cup of sugar and stirring the mixture until it became liquid and simmered and thickened. I melted chocolate chips in the microwave, then cut the edge off a ziploc bag and piped chocolate hearts onto a silipat pad that I placed on a cookie sheet in the freezer. I served the cake with the glaze, whole berries and chocolate garnish. It was amazing!

I was looking for a recipe to use some brie leftover from a party and this looked very appealing. It was very easy to make and came together quickly. I was out of red wine vinegar and so used balsamic which provided a wonderful flavor. I plan on using even more vinegar next time. I sauteed some shrimp in garlic, fresh parsley and white wine to serve alongside and it was a nice compliment but not neccessary. My husband found the brie favor bitter though he enjoyed it immensely. I am going to try this fontina and cheddar next, as the basic concept would work with so many cheeses. This will be added to our menu with many thanks!

I made this recipe with the changes suggested by Naturelle (June 1,2005) and it will now join our regular culinary rotation. Usually we can BBQ year-round but record amounts of snow this year are keeping us indoors. This recipe gives us that BBQ flavor we love. My husband is the one who eats chicken, but I actually liked the chicken in this recipe. We used cut up chicken breasts and made pan fries. But there was so much nice sauce that I can't wait to make mashed potatoes or rice to go with it. Happy cooking!