Reviewed: Oct. 28, 2009

Wonderful recipe. I made this for a dinner party and everyone loved it. I will be making this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

This is phenomenal!!! I wanted a cake for my birthday with a dense rich texture, this was exactly what I was looking for. Made it exactly as recipe states, it came out perfect! So rich and decadent. I served it with a homemade raspberry huckleberry sauce. It was amazing! A definite keeper Tastes like it was made by a professional pastry chef! LOVE LOVE LOVE IT!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gourmetchick

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2009

I cut out 2-3 egg yolks, and followed the rest of the recipe. Absolutely love it when served cold, taste too egg-y when served hot.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Suzannepumpkinpie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

Delicious and totally worth the work. I topped with fresh whipped cream and mini chocolate chips. A little tricky to get out of the pan, even when following the recipe exactly. Took this to an adult dessert/coffee time, and was asked many times for the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Chazwaine

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2009

I love flourless chocolate cake and discovered it during my low carb diet days. I took this recipe and transformed it to be not only flour free, but sugar free and near fat free. You would never guess with the richness and texture of this cake. - chocolate can be substituted for a combination of special dark cocoa powder (which is 0 fat compared to regular cocoa powder)/splenda/smart squeeze nonfat margarine (1 3/4 cup, 1 1/3 cup, 1/2 cup respectively) - sugar for splenda - smart squeeze nonfat margarine for the butter - 3 eggs & 3 egg whites for the 6 eggs. I followed the rest of the recipe as stated. I couldn't wait to let it cool enough before I took it out of the pan... whoops. Most of it stayed together when I flipped the pan, but there was some breakage. I will have to be more patient next time... I just couldn't wait to eat it. Enjoy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

shellbell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2009

I've made this twice, followed the recipe to a T, and it turned out WOW each time. This is one of the best recipes I've ever found on the internet.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2009

For serious chocolate lovers, this is the best. My family is GFCF so I make a thick raspberry sauce and use Soy Whip for topping. We are so in love with this recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CathCooks

Cooking Level: Expert

Home Town: Carlsbad, California, USA

Living In: Lakewood, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2009

Seriously good recipe that gets rave reviews. It's very rich, so serving with cream, fruit or both will help out. Use extra tin foil around your spring pan to help with leaking. Tried serving warm and cold, and we all agreed that chilled was the way to go. Will make this for parties in the future for sure.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tatertot

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2009

Very easy to make and amazingly delicious. Great with a raspberry sauce (also on this site)!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

erin0240

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

Fabulous!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Linda Kay

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2009

So good. Didn't change a thing. I couldn't get it out of the pan to turn it upside down and decorate it, but it came out with a pie scoop.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BRANDINGO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2009

Wow! I will definitely make this again. It has the consistency of a truffle or a crustless cheesecake. It's really tasty. Next time, I'll serve with crushed strawberries.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

learn2cook

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2009

Really heavy and bitter.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nicole Ferguson

Home Town: Los Angeles, California, USA

Living In: La Mirada, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2009

Pure, rich yumminess.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Masty

Cooking Level: Intermediate

Home Town: Edgewood, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2009

Great dessert! It's light, soft and fluffy... Added some macadamia nuts to it too! Love it! thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

IhaveAsweetooth

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2009

This is a perfect dessert for a severe chocolate fix. I made it for a family gathering around Christmas time, and even my picky stepsisters still comment on how good it was! I followed the recipe exactly and it was great. I didn't have a springform pan, but I would recommend using one.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SavedByGrace

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Naperville, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2009

I've tasted better and other flourless cakes recipes I've tried turned out to be cakes. This was more gooey and I would possibly consider this like a torte? At 5,280ft here in Denver I believe the baking temp and/or time needs adjustment. The middle of my cake was just raw. Tastes better cold than warm.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cornpop

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2009

Phenomenal. Have made this a few times and it has gotten rave reviews. I'm a beginner at cooking/baking and found this cake very easy to make (but it TASTED like it was REALLY difficult...what a great combo!). I used a springform pan wrapped in foil, as suggested in previous reviews/comments and it worked great. Was definitely glad that I could just unhinge the springform, rather than stress about getting it out of the cake pan without wrecking it. Served it with a rasperry swirl ice cream and it was perfect. Thanks for a wonderful recipe, it is a staple for all parties/dinner parties/etc from now on!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MNgirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2009

Rich, dense, and delicious! Cut small pieces. Perfect for a dinner party!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

adventureseeker

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2009

I had a flourless chocolate cake in a very nice restaurant this past weekend and enjoyed it very much. I did a search for flourless chocolate cake here on AR – so that I could duplicate the dessert. Here it is – Flourless Chocolate Cake with a warm raspberry sauce – served with two small dollops of sweetened whipped cream on the side and a very small scoop of raspberry sherbet. Mine came out just like the restaurants and I’m so glad, because now I can have this fabulous dessert anytime and I even get to share it with family and friends.

Was this review helpful? [ YES ]
1 user found this review helpful