This is the cake people ask me to make for them when going to parties or having one. This is a very rich, dense, cake. I have made it differently adding chocolate ganache with raspberries or strawberries added to the top of the cake. I have also added orange zest into the cake or served it with a raspberry coulis to pour on top with whipped cream as well. To save time and cleaning, I do everything in one glass bowl. I heat the chocolate in the microwave and go from there. I also use parchment paper to line the bottom of the cake pan which makes it a little more easy to get out. If you have trouble getting the cake out of the pan, dip the pan into warm water and then try again. This cake is wonderful and everyone will rave.

Fabulous dessert! Very rich and special, only a small slice will do for a satisfying treat. Whipped cream was my topping of choice. I would suggest to half the salt if you use salted butter. Berries would be lovely but not necessary. I did not cool overnight, I made it in the morning and put in the fridge asap and served for dinner. It was unbelievable! Do take it out of the oven at the suggested time, and ignore if it doesn't look done. Mine looked wet over the whole top, but it was done when it was cooled. My family raved over it, and agreed that it would be a treat whether gluten free diet or not! Thanks for the awesome recipe!

A great recipe that received many moans of enjoyment. I changed a few things. I used an 11.5 oz bag of gharidelli's bittersweet choc. chips and 6.5 ounces of the gharidellis semi-sweet choc. chips. I cut the sugar down to 1/2 cup and I added 1/2 teaspoon of vanilla extract as well. I also laid a small towel in the bottom of the larger pan and sat the 10 round on top of that. The towel helps prevent the pan from sliding.

I have made this several times and it always is well received. This dessert is also great for those with wheat gluten allergies. The best one I made was with rich dark chocolate from Pierre Marcolini. The best ever! Any dark chocolate is good. I don't like it as much with a sweeter chocolate.

AMAZING! Best dessert I've ever made. My new favorite and so easy to make. I made mini ones in a muffin pan. I cooked them for 35 minutes and they turned out perfect. AWESOME! Also, I used a combo of dark and milk chocolate. The dark chocolate gave it a much darker look and taste which was so tasty. This is a really rich dessert no matter which you use, definitely a special occasion cake:)

Wow! This is the tastiest "cake" ever. I used 11.5 ounces of Ghiradelli bittersweet chocolate and the rest semi-sweet chocolate, 3 eggs, 3 egg whites and it was spectacular. My family and our guests couldn't stop raving about it. One of my guests is a celiac who now claims this will be the only cake for her birthday. THANKS!

i used semisweet chips the first time and it was also delicious

This was incredibly rich. ItI made it for a bachelorette party for a girl who can't have gluten. She and another gluten-free guest enjoyed it, but couldn't eat a whole slice because it was so rich. I used baker's chocolate as the recipe said and it had a very bittersweet taste, even after I tripled the sugar! Maybe there was something wrong with my chocolate. I topped it with frosting made from semisweet chips. I had one bite and it was too much chocolate for me, but other guests (even those who can have gluten) raved about it.

Even with 2 possible cake ruining events this turned out really well for me. It sat on the counter for about 15 minutes before going inthe oven, AND the spring form I used leaked water in to the pan (yes I wrapped it with 3 layers of foil, still leaked). I served it with homemade whipped cream & fresh strawberries. Only one person didn't like it, but he admitted he's more of a white chocolate person (um, hello, there's no chocolate in white chocolate.) Definitely use good quality chocolate, I used Ghiradelli & just melted it in the microwave, also just microwaved the water & dissolved the sugar & salt in that. Good advice to use a knife dipped in warm water to cut, makes very clean & neat slices.

Really amazing! I used Kahlua in place of the water, but I really couldn't taste it. This chocolate cake has super powers! I thinned out some strawberry jam with water and lemon juice, pooled it in a dessert plate and served with sliced strawberries and whipped cream.

I had a tenuous relationship with this recipe, but we have now worked out our flaws and I now make this all the time. A few things: I bake this in the water bath for a full hour, cool until room temp on a cooling rack, and then refrigerate overnight. I put parchment paper in the bottom, and butter the sides of the spingform pan and BOTH sides of the parchment paper. I boil the water bath in a kettle right before filling it. I mix this VERY well between each addition. This makes a lighter and higher cake. I use 4 eggs and two whites. I have used very strong coffee in place of the water for very good results. Also, I have made versions with raspberry extract and mint extract to great reviews.

Tasted like very rich fudge, you can only eat a little. Everyone at the party loved it. I followed the suggestion of 3 eggs and 3 egg whites. Emeril’s Raspberry Coulis and vanilla ice cream made a fantastic topping.

EXCELLEN!!!!Lots of compliments and easy to make best 2 days before

Wow! Definitely going in the mainstay - tried and true - file of my recipe book. I'm a personal chef/caterer and last night I catered for a group of very well known classical musicians - beef tenderloin, fresh herb roasted vegetables and new potatoes, field green salad, vermouth roasted shad, prosciutto pesto palmiers, macaroons, and this flourless chocolate cake. I had several marriage proposals, was approached in the kitchen for more of this cake, and was personally brought out and given a toast for the meal (but really the cake). Are you sold? Follow the recipe exactly! I usually change things around - but there is NO NEED TO CHANGE A THING. I used ghiradelli bittersweet chocolate chips (about a bag and 1/2 of 11.5 oz bags). I wrapped my cake pan in foil for the water bath because I used a cheap spring form pan. Amazingly, the cooking times and everything are perfect. DON'T CHANGE. And a big thanks to Maggie. oh yeah - served with whipped cream (heavy whipping cream and a little powdered sugar) and fresh strawberries.

I made this with sugar free dark choclate melting chips and splenda for my diabetic husband. It is so rich and good! I did use the 3 egg whites and 3 whole eggs version. I am on the lookout for flourless sweets that I can share with some friends who are gluten intolerant and aalso that I can make sugar free, this is one I will gladly serve! Thank you for the recipe and all those who gave thier opinions.

Excellent recipe - can't wait to make it again! I used 12 oz bittersweet, 3 oz milk chocolate and 3 oz semi sweet - I also use 3 eggs and 3 egg whites. Mine had to cook for 60 minutes - let it sit overnight in refrigerator-serve with strawberries and whipped cream - heavenly!!!!!

It's a little too fudgy and dense for my taste, but it was still very delicious. When I served it, quite a few asked for seconds which is a good sign. Give really thin slices, too, as this cake is quite powerful.

Sinfully delicious! Used the 3 eggs & 3 egg whites. Turned out great!

At first I was disappointed because there was a noticable grainy consistancy to it. I think that I added in too much air though with my mixer, because as it sat in the fridge it became much smoother. Three days after I made it, it was perfect! So my advice would be to make it several days before it is needed and let it sit. Definetly ages well.