I made this cake for my daughter's 6th birthday. I used organic flour and sugar. I baked it in two round pans for about half the time so I could make a two-layer cake. I gave the cake pans a quick spray of Pam. I knew the egg whites need to climb up the side of the pan, but didn't want risk the cake sticking. The cake came out smoothly from the pans. The middle I filled with a layer of raspberry jam and a layer of chocolate ganache (equal parts bittersweet chocolate and heavy cream melted together and cooled). I also substituted the water in the icing for heavy cream. I kept it in the fridge until party time, so the frosting would stay thick. The cake was fabulous - moist and rich, but not killer-sweet. Everyone at the party ate it quickly with vanilla ice cream. I give it 4 out of 5 starts only because I would have liked it to be a bit more chocolatey - but I'm a dark chocolate lover! Thanks for a great recipe!

Reviewed On: Jun. 23, 2007

These were great, esp. for gluten-free. I used 1 16 oz. jar of Smucker's Organic Peanut Butter, 1 c. Splenda with 1 c. sugar. I baked them on a stone and let them sit as recommended. The kids had fun rolling the balls and eating them! I think I would omit the salt next time. Thanks for the recipe!

Reviewed On: May 16, 2007

My son begs for this every time we have take out pizza. Great recipe!

Reviewed On: May 14, 2007