Great recipe. The chicken stayed nice and moist. I used two chicken breasts and halved the recipe. It was perfect.

Reviewed On: Nov. 10, 2008

This was delicious. I used a brownie crust and high quality milk chocolate. I am a chocolate lover so I added even more to it. I used a raspberry cake filling to swirl throughout. (boil 1 1.2 cups frozen rapsberries with 2 tablesppons of lemon juice. Put the mixture through a seive to remove the seeds. Return the mixture to the heat and add 1/4 cup of sugar and 1 tablespoon of cornstarch. Mix until blended. Once it is cooled add to cake mixture. I also added a shot of raspberry amaretto to give just a bit more flavor.) As per others suggestions, I baked for the alloted time with a water bath. Then I left it in the turned off oven with the door open for an hour to cool. After the cake was fully cooled I used the Chocolate Ganache recipe (with semi sweet chocolate) from this site to coat the entire cake. I placed the cooled cake on a wired baking rack placed over a cake pan. Then I poured the ganache over it. Once I emptied the bowl, I poured the dripping bake into it to give it another coating. This helped make sure ever possible bit of cake was covered and ever drop of ganche was used. I finished it off with raspberry garnishes and chocolate curls. No one believed I made it. They insisted it came from the local high end dessert cafe. I had to show them the dirty dishes to prove it.

Reviewed On: Mar. 16, 2008

I used this to coat a french chocolate truffle cake from this site. It was amazing! Very rich but perfect for the chocoholic. I place my cake on a wired baking rack placed on top of a round baking pan and poured the ganache over it. I was then able to pour the drippings back over the cake to make sure every bit was covered.

Reviewed On: Mar. 16, 2008