Perfect! Took out a little of the sugar because I wanted it a little more sour. (Used only about 2-3 tbl. total) and just eyeballed the OJ but this turned out amazing!! I wanted it to have more tang than sweet because I served it with Chocolate Decadence Cake II, also from this site! WHAT AN INCREDIBLE COMBINATION!! Thank you so much for posting, it was EXACTLY what I was looking for!

Reviewed On: Apr. 7, 2009

Fantastic! I made this for one of the girls at work and it was a HUGE hit! It does only make one small cake but to be frank, it's VERY rich (as if the 4lbs of chocolate doesn't give THAT away!) so almost everyone in the office was able to snag a little piece. (I filled a pan w/ six little tulip-shapped slots and about a half a bread pan) One thing I did notice, anyone with a strong aversion to DARK chocolate gave a 'too rich' answer. To answer some questions added by a previous reviewer on instructions. When you whip (Unless you're looking for a REALLY good work out use a mixer, not a whisk!) sugar and egg the color will actually lighten a bit to a very soft yellow and it will about double in size. Basically blend the out of it and when it won't poof up anymore, you're there. :) This cake is also VERY easy to over bake which is what would make it dry! You can't do the toothpick test on this one since there is SO much chocolate, most of it won't completely solidify until it has cooled. As the instructions say use the poke test, it shouldn't be hard but as soon as there is resistance, take it out, you're done! I'm not sure about refrigerating, however, I had to because I baked it a day in advance and I didn't trust to leave it out w/ the dog all day but I FULLY Suggest warming it up when you serve it! It will be very fudge/brownie like when cold but softens right up again if you heat it up a little. I do also agree on the suggestion for using raspberries with it.

Reviewed On: Apr. 7, 2009