Neither my husband or I was fond of this (though to be fair he's not a tofu fan like I am) but our toddler really seemed to like it with extra banana as a dessert. The problem was not the tofu because I couldn't tell that it had tofu in it at all. It just wasn't rich enough for my taste. Perhaps someone who is more used to vegan recipes would enjoy it more. I think I might prefer this recipe if it was made with dutch processed cocoa or even melted chocolate chips.

Reviewed On: Oct. 1, 2009

I made this recipe *exactly* as directed (though I found it unnecessary to use a double boiler by first melting the butter then adding the chocolate and stirring off the heat). *Very* easy and it tastes *fantastic!* I used Ghiradelli chocolate chips and weighed them to make sure I used the right amount. Very chocolatey and not over-sweet. Great on its own but I look forward to trying it with whipped cream and raspberries. But... apparently this recipe needs more than 30 minutes in my oven. I baked the cake for 30 minutes and (as one reviewer suggested) ignored the fact that it still seemed a little gooey in the middle. I let it cool 10 minutes in its pan (as directed) and then turned it out onto a cooling rack... only to see the middle fall as the center dripped through the cooling rack onto my counter. Oh well! I'll try again... I can already tell from a sample of cake at the edge that was fully cooked that it's worth it!

Reviewed On: Sep. 5, 2009

I have made this twice now: once exactly as stated in the recipe and once by varying the vegetables. This is an easy, versatile summer recipe. Be warned however that the quality and flavor of the recipe will directly depend on the quality of your vegetables and your wine selection. If you don't use good quality ingredients you are going to have a bland dish. Also, the appearance of the dish is greatly assisted if you ensure your veggies are dry roasted and don't allow them to sit in their own liquid. I agree with others that the addition of peppers and and garden fresh basil definitely helps this recipe.

Reviewed On: Aug. 29, 2009