Though I have yet to make this, I love the idea the recipe conveys- a real chocolate flavour. Chocolate is not supposed to be sweet, but rather rich. To heighten that appeal, switch the sugar with some molassas and honey, and add 70-75% dark chocolate (semi-sweet or unsweetened will do fine). If you prefer it sweeter after that, mi a bit of cocoa with some honey and cream cheese, and use as a spread.

Reviewed On: Jan. 8, 2007

Still waiting for this to emerge from the oven, but it smells great. I did the bread by hand, and needed at least another 1 1/4 cups of flour. The thing never rose, so I just popped it into a hilaf pan, and... still not rising. But it will probably make great french toast, or the like.

Reviewed On: Dec. 24, 2006

This is the second year I have made these, with astounding results! To ensure the cookies came out okay, I cut the sponge part first (after assembly with jam), then dipped the tops in melted chocolate. The results were beautiful. The only alteration I made was to use almond filling instead of paste. It came out fine in the mixer, and I didn't have any chunks. Put an almond sliver on top so people know that there are nuts in them.

Reviewed On: Dec. 15, 2006