The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 14, 2009
Took this to Passover Seder. I was told that this was so good, I could present it to God himself! I will be making this all year, not just at Passover. My eggs never got stiff still turned out perfect. Can't say enough about how awesome this was. Everyone wanted seconds.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 9, 2009
Had it with some friends. They loved it! My girlfriend said it tasted like a truffle. I drizzled Boysenberry syrup on the plate before I put the cake on it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 23, 2009
This cake sure lives up to it's name. Very decadent! It is dense and so rich! Like a piece of chocolate heaven...a little piece goes a long way. As for the whipping cream called for in the recipe. It is meant to be whipped up as a topping when serving the cake. This was so easy to make for something so good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 13, 2009
This is a specialty I am now known for. So easy! SOOO good! UPDATE: I see a lot of people complaining about the egg not being thick. My eggs never get thick and it's OK! Some people separate and whip up the eggs; I find that that gives air to the cake that makes it less like decadence and more like a mousse. Decadence is a dense, rich concoction. You want to whip the eggs to make sure they are uniform (without distinguishable whites or yolks), and you want to fold them in so as to not incorporate more air than absolutely necessary. Also, for those of you who find there's too much -- you're probably using a 9" pan; this recipe calls for a 10" pan. In a 10" pan the batter never even reaches half way up.
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Cooking Level: Expert

Living In: West Allis, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 11, 2008
WOW, this is the best chocolate cake I have ever tasted, I helped make it for my moms birthday. What I found was baking two smaller cakes was better so you could put frosting in the middle later, they also bake quicker. This is a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 3, 2008
This cake ranks as one of the top 2 or 3 desserts I've ever had. It's that good. Super-rich, without being leaden, it has a nice slightly crunchy layer on top with a moist and chewy melt-in-your-mouth center. Use good chocolate and it will be even better. I followed the advice of someone who suggested separating the eggs and beating 1/2 of the egg sugar into the whites and yolks before combining them. I think that really helps the texture. The batter more than filled the 9.5" pie pan I had, so I put the rest in 3" ramekins for individual servings. I baked it all in a water bath at 350. The ramekins were done in about 40 min, the big cake took another 10 min. I baked until there was just a little sticking to a toothpick. Serve with fresh whipped cream (that ingredient does not get added to the batter...), and maybe a drizzle of homemade chocolate and/or raspberry sauce. Absolutely, ridiculously good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 11, 2008
This cake is awesome. Everyone raved when I served it at a seder. It is a bit difficult to remove from the pan (I've used a spring pan with some luck). Perhaps a silicone would work better?
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 29, 2008
This cake did not work for me. It was extremely gooey on the bottom even though I cooked it a half hour longer than the recipe called for. It was a disappointment.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 23, 2008
Beware chocolate lovers! I can make you die and go to heaven with this recipe. The power is going to my head!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 10, 2008
EXCELLENT CHOCOHOLIC cake. I love this recipe and will make it often. Maybe I will serve it with a raspberry or strawberry coulis next time. However, it is absolutely fantastic on its own and very rich.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 29, 2008
I've made several versions of this over the years. This is the best one. They all will be gooey and dense without the flour - however this one has that touch of texture similar to a brownie on top not quite crunchy - but a perfect combination with the softer center. I very much prefer to use all bittersweet chocolate - which translates to roughly 1 1/2 bags of the Gharadelli. Great quality chocolate for what's available at most grocery stores and it elevates it truly to restaurant quality dessert. I make either a blackberry or marionberry sauce to pool on the plate. Top with a thin sliver of the cake that is slightly warmed and a dollop of sweetened real whipped cream. Amazing!
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 24, 2008
Incredibly rich, incredibly dense. Really marvelous when you top the chilled cake with whipped cream. I didn't have unsweetened chocolate, so I substituted 12 Tbsp unsweetened cocoa powder + 4 Tbsp canola oil and the cake still came out great. One friend commented, "It's the perfect marriage between mousse and fudge." How's that for a great review?
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 21, 2008
I made 2 of these - one for a new mom that needed a gluten free meal and one for us since i wanted to try it. I *think* hers turned out but mine separated or something. I have a layer of chocolate and a layer of white goo on the bottom -- i have no idea what i did wrong - ugh -- i too kept rereading the recipe trying to figure out where the cream was supposed to go finally realizing it was for the topping
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 21, 2008
What a deliciously decadent cake! My husband could hardly keep from eating the whole thing. I had no problems with beating the whole eggs in my Kitchen-aid mixer. This cake went together in less steps than other flourless cakes I've made. The heart shaped pan I used was slightly smaller than what was called for so I put the leftover batter into ramekins that took slightly less time in the oven than the cake and shared them with our neighbors on Valentine's day. 8 people were unanimous...I'm to make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 9, 2008
Awesome! I had this for my birthday with a stout beer (Deschutes Brewery Abyss) it was to die for!
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Cooking Level: Expert

Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 26, 2008
um um good
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 19, 2007
I know what you mean about the eggs. I tried this for the first time yesterday for my husband's hoiday party at work. The key to the eggs and getting them thick is to seperate the eggs. Beat the egg yolks and half of the sugar (meant for the eggs) and they get thick and creamy. Then do the same with the egg whites and the rest of the sugar. When you add the sugar for both, do it very slowly as you are whipping. Once the yolks are thick and creamy and the whites are at soft peaks, combine both of them and then add to the chocolate mixture. Also, the longer it cooks the better. I hope this helps. I also served it with fresh whipped cream just do break the richness. Enjoy!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 14, 2007
I thought this cake was fantastic. I have wheat and dairy sensitivities, so I used a butter substitute and it was still perfect. I cooked it a bit longer, like other reviewers, and refrigerated overnight. (This was very important!) I served mine with a creme custard and mixed berries. It was delicious! Very rich! Perfect for this chocoholic -
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 3, 2007
This was the chocolate I was looking for. I put it in a 10in deep pie pan as I was unable to find a 10in cake pan and cooked it for 10 minutes longer. I will be making this for the two Christmas parties I am going to this month.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 1, 2007
I have searched high and low for a flourless chocolate cake recipe that is as good as the one we order at our favorite restaurant - this is it! We love it! Maybe my oven is not as hot, but i always have to bake it longer. And we think it just keeps getting better in the refrigerator - i've served it several days in a row and it never goes bad (although it is always eaten within a few days!!!) Great for a crowd or a entertaining two nights in a row!
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