Reviewed: Feb. 2, 2012

Much too much. I love chocolate, but this was almost like eating slices of gooey fudge. I had to cook it much longer than called for and evern then I questioned whether it was truly cooked. Would be good to cut into small squares and place in mini sized cupcake cups for bite sized tasting.

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Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 14, 2011

This Cake was FABULOUS! Rich and Delicious. I followed recipe to the letter. IT IS EXTREMELY IMPORTANT TO "FOLD IN" the EGGS and DO NOT STIR! I used a Raspberry Coulis recipe as a drizzle to counter the chocolatey goodness. It will be a huge hit. It is a cross between a cheescake/mousse/pudding!

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Reviewer:

Charlee Brown

Reviewed: Dec. 9, 2011

I am trying to make this cake for my restaurant and two days in a row, it isn't cooking. The first day it was completely raw and I cooked it for an hour and half, the second day I cooked in a convection oven, toothpicks came out pretty dry and then we tried to serve the cake and its mush...

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Reviewer:

AlisaB

Cooking Level: Intermediate

Reviewed: Oct. 23, 2011

This is wonderful!!! Made it for a dinner party with a friend who is celiac. A chocoholic's dream. Served it with a raspberry coulis and the whipped cream. Yum.

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Reviewer:

ceetee

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Sep. 14, 2011

This cake received rave reviews from my family. It is perfect!

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Reviewer:

Peggy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Pomeroy, Washington, USA

Reviewed: Sep. 13, 2011

Wonderful for chocoholics

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Reviewer:

Jacqualin

Cooking Level: Expert

Reviewed: Jul. 28, 2011

I thought this recipe was AMAZING! and so did my mother, which is whom I made the cake for :) I didn't line my pan /w parchment but I did spray it like crazy /w PAM. It came out fine after leaving it in hot water for a few minutes like the recipe states. I had no issues getting my eggs to whip up thick. I think that it could be b/c I have an awesome mixer and I just set it on the highest speed and left it. I could NOT believe how amazing this cake tasted. My mom is a brownie lover and it was like a soft brownie. My mom is also a HUGE chocolate fan but she hates when things are too sweet. This cake was the perfect balance. My mother is my biggest critic and she told me "You can make this every time we need a dessert" lol so if you are a chocolate lover, you will love this!!!!

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Reviewer:

AliMc

Cooking Level: Beginning

Reviewed: May 11, 2011

I've been making this cake for the past two years. I have a dozen recipes for flourless chocolate cakes and this is by far the easiest and the best tasting. I have found that lightly buttering the 10" cake pan and dusting it with granulated sugar is easier than using parchment. Also, if using extra large eggs, use only 6 instead of 7. I don't separate the eggs, but beating them for 5 to 7 minutes seems to produce a consistent end result. Don't skip the water bath - it makes a difference. My oven runs cold, so I bake this recipe for 55 minutes. Refrigerating the cake overnight and serving it cold is the best option. Don't forget a dollop of whipped cream. My family and friends love this chocolate wonder. It is considered my specialty even though I have shared the recipe. It is in demand for every celebratory occasion.

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Reviewer:

Mamajoann

Reviewed: May 7, 2011

This is a great recipe! I made it for mother's day for my mom and she loved it! For those who are having problems with the eggs, just get them as thick as you can. You don't have to separate them to do this but make sure you add the sugar slowly. It's not supposed to rise much and it should be thick and dense when its finished baking.

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Reviewer:

kayla cooks

Reviewed: Apr. 4, 2011

Thanks to LYNNERIE and her suggestions - it turned out exactly like she said it would. It truly is the most chocolatey chocolate cake ever. The only thing I would say is it isn't really a "cake" so much as it's a velvety fudgey 10? slab of yummy! Really rich though - so you don't need a very big piece. Goes great with raspberries!

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