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Reviewed: Feb. 16, 2007

Pretty awesome, and this from someone who doesn't like chocolate all that much... I made two tiny cakes- basically 1/4 the recipe, and that was enough chocolatly goodness to last me a month. To answer an earlier reviewer, my husband doesn't like coffee, so I left that out of the mix, only to find it VERY watery... so I kept adding powdered cocoa and a *little* flour, until I thought it was the right texture. I couldn't begin to tell you how much I added- just a little at a time, until it looked right. So yes, you can do without the coffee, and it tastes fabulous.

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Rachel

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Reviewed: Feb. 7, 2007

I misread this recipe and only used 3 eggs! Due to this mistake, I have no idea what the texture is supposed to be like...mine came out like a cross between a mousse and ganache. Accordingly, it was somewhat difficult to slice and serve. I will use more eggs the next time I make it...but since another reviewer called it "eggy," I probably won't use all 8. Despite my mistake, the end result was rich, decadent and had a heavenly flavor. The balance of chocolate to coffee was very nice. I will definitely make this again.

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Kris

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Reviewed: Oct. 22, 2006

This cake had a wonderful rich chocolate flavor but was way to "eggy" tasting for me.

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MELANIE1128

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Reviewed: Sep. 19, 2005

This recipe is simple and should taste excellent, but I am not a big coffee/chocolate fan and this has a very strong coffee taste to it. Has anyone tried it without the coffee?

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L B B

Living In: Wimbledon, Greater London, England, U.K.

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Reviewed: Apr. 4, 2004

This tasted really good and it was a hit but I'm not sure if it turned out or not. The cake rose beautifully in the oven and about 15 minutes of cooling it fell. Is it supposed to do that? As good as it tasted I would make it again though.

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