Moist, but not too moist. Perfect chocolate flavour. Added additional 3/4 cup of flour and used 1/2 cup of rum for high altitude baking. Cake is tastier the following day. Thank you for recipe!

Though I like this cake, I give it a four because despite the ingredients, it was not very flavourful unless you aged it. For the first few days of the life of this cake, it was quite unexceptional and bland. My only diversion from the recipe was instead of adding plain chocolate pieces, I had added chocolate with chile peppers because I wanted something with deep ethnic flavour. I topped the cake with marscapone cheese, papaya's, and strawberries. I couldn't even taste chocolate the first day I baked it. So I put it away, and then a week later heated it up again, and it was one of the best chocolate cakes I have ever had! I recommend this recipe completely, if you have the patience to age the cake for the fine flavors to come out.

Probably the best frosting on the planet for people like me who abhor frosting. Usually I just wipe off frosting, but this one, this one I had a half inch thick on cupcakes and didn't leave any to waste! I did have to tweek the amount of liquor to 2 tblsp. like all the other reviews note. I used Appleton Estate Rum instead of bourbon. I know it would be excellent with bourbon as well, but I was using the frosting to top off key lime cupcakes, and wanted to keep the geography of the ingredients the same. Thank you so much for this recipe!

This recipe was wonderful! I made some changes to the original recipe, varying only slightly. I substituted shredded butternut squash in place of the carrot, and I curried my lentils before adding them with the broth. The curried flavor really carried over well through out the simmering, and the texture was really nice when I used an immersion blender on the whole soup to get everything blended very fine. Overall, I prefer to blend everything rather than leave parts of it chunky. Thank you for the recipe!

I made this as an accompaniment to Christmas dinner, I felt that it was very delicious. I read several previous reviews before I made it noticing that a lot of reviewers felt that it tasted more like pumpkin pie than flan. The starch in the pumpkin is what prevents the mix from turning into a normal creme, and I tried to get the proportion a little more accurate to ensure good creme'iness. I also prepared the flan in four square ramekins than an 8 x 8 square dish. I loved the presentation that came by using that instead. I think to get a more natural tasting flan, you need to use ramekins, and watch the time they are in the oven. I found that the right time is about 38 minutes. I simply loved a twist that pumpkin provided in this flan recipe. Thanks for sharing!

I used this recipe to compliment a large caribbean barbeque and it was the perfect cake for the job. I loved the lime zest that was well tasted in the cake, but not over-dominant. Garnished the cake with slivers of pineapple, and lime slices. LOVE THIS CAKE!!