Reviewed: Feb. 18, 2009

I LOVE chocolate, and this was a bit much for me. Tiny slices are best & would serve many more than recipe states. I served with raspberry puree and whipped cream. I prefer molten chocolate cake or traditional chocolate cake to this. Cut into tiny squares, these taste just like truffles!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Feb. 15, 2009

Very tasty. I used Ghiradelli 60 percent cacao chips and 1 cup sugar, baked in a springform pan, no water bath. We couldn't wait, so we ate some after it had been refrigerated for about 3 hours. It was like fudge. The next day, it was more "cakey" but still very dense and delicious. I sprinkled it with powdered sugar. It would've been even better with just a swirl of raspberry, orange or even apricot sauce. Will make often.

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Luann

Cooking Level: Expert

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Reviewed: Feb. 14, 2009

This is an incredible recipe. Ironically, my first time making it was practically a disaster. Firstly, as per other reviewers that's 18oz of chocolate... careful of 18 x 0.5oz squares trap - that'd be wrong :). Thankfully spotted that in the nick of time. Second, attempts to melt the chocolate in my new microwave - aka nuclear reactor - ended up with me fishing a couple of burned chunks out. Settled on using a Pyrex jug suspended in a pan of simmering water to resurrect... much better. Despite these pitfalls the result was amazing, with guests describing it as "restaurant quality". Followed the recipe pretty much to the letter; only change was 1 tsp vanilla essence added.

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Stu

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Reviewed: Feb. 14, 2009

This cake is seriously rich. I baked it in individual ramekins and piped the peanut butter mousse from "No Bake Peanut Butter Pie." Incredible. Next I think I'll swirl a raspberry topping on top before baking. Definitely one to impress the inlaws.

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Jennifer

Cooking Level: Intermediate

Home Town: Great Neck, New York, USA

Living In: Roswell, Georgia, USA

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Reviewed: Feb. 13, 2009

Very good and super moist, almost pudding like. Best when paired with some whipped cream or vanilla ice cream and strawberries. Tastes just like in a fancy restaurant!

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Rianna84

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Reviewed: Feb. 5, 2009

Initially I made this for a friend who is allergic to gluten, but it's a decadent dessert. It is so rich, one slice is enough. It's almost like a dark chocolate fudge. My co-workers loved it! I used 3 eggs and 3 egg whites instead of 6 eggs. I used Ghiradelli chocolate chips because Nestle Chips are exposed to wheat (bad for Gluten allergists). I added a buttercream frosting in small swirls on top and then topped the swirls with a mini Reese cup for a little something extra. Mine stuck to the pan and the dipping in boiling water trick didn't work. I would recommend putting parchment paper at the bottom of the pan for easier removal. Definitely would make this again!!!

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TheMadBaker313

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Feb. 4, 2009

I followed the recipe, and found the end result not to be a cake-like at all, but like chocolate truffle-ish. If I made it again, I would line the bottom with parchment paper, as it took a lot of effort for it to come out in one piece. Tastes great, but somewhat a disappointment.

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Milmommy

Cooking Level: Expert

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Reviewed: Feb. 2, 2009

Very rich, can only eat small slices.

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jamie

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jan. 27, 2009

This was good. Fairly easy to make. It had a liquid center though and I would have liked it to firm up just a bit more so maybe need to bake it longer. When I put it in the fridge, it firmed up and could heat it up to get it back to the original consistency.

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 12, 2009

The only flourless chocolate cake recipe you will ever need. I made this for a baby shower, and everyone was shocked to hear that I made it. It was described as "restaurant quality" by many people. I used a 9.5 in. springform pan, and it worked great. Thanks for this awesome recipe!

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Alysha

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Reviewed: Jan. 12, 2009

This was really delicious! Next time I will use a spring form pan so it comes out easier. The taste was great. I served it with fresh berries.

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bunnyfry

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Reviewed: Jan. 7, 2009

Really quite good! This recipe needs no changing. Almost just like a cheesecake, but better. I served with some homemade whipped cream. Rasberry sauce I think would be a good idea for tartness. Hugs all around for this one.

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Elisabeth

Cooking Level: Intermediate

Home Town: Monticello, Wisconsin, USA

Living In: Hartford, Connecticut, USA

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Reviewed: Jan. 3, 2009

Pretty good, as far as gluten-free recipes go. I think I may have overbeaten the batter a little. I needed a lot more cake pan space than I thought I would. With the overbeating, this turned out more like a souffle than a cake. I served it with raspberries or cherry pie filling and whipped cream and it was well recieved by my guests. We all ate one very thin slice and agreed it was very rich. I may make this again, but I will put it all in ramekins. I have made better gluten free "cake" recipes than this one though, if you want a true cake.

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WILLOWSCHNELL

Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada

Living In: New Sarepta, Alberta, Canada

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Reviewed: Jan. 2, 2009

This cake is amazing - so rich and dense and chocolatey. I made it in a springform pan and was glad I did because I don't know how I'd have gotten it out otherwise. Served it with vanilla whipped cream and raspberry coulis - awesome. Thanks for the recipe!

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Nicole

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

Excellent recipe! I'm a beginner cook, but the directions were very easy to follow. I got rave reviews on the cake and plan to make another for a family gathering, thanks!

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Wide Eyed

Cooking Level: Beginning

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 27, 2008

I made this for a family gathering because a relative is allergic to wheat,corn and rice. It was a hit, and I was asked for the recipe so the allergic person could make it again. I used Ghiradelli bittersweet chips and it was just fine, but I think you could use semisweet if bitter chocolate is too much for you. I wouldn't try it with milk chocolate, too mild. I used a square 9" brownie pan, it was very easy to cut into servings, and served sweetened raspberries and a meringue cookie on the side.

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Sue A.

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

I made this for Christmas dinner yesterday. I have never tried one of these in a restaurant or any other setting, so I am not sure it came out right. However, I love how rich and darkly chocolate each bite was!

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Tommygirl

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Haleyville, Alabama, USA

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Reviewed: Dec. 25, 2008

Ah-may-zing! So easy and it tastes sooo good. I used 18 oz. of bittersweet Ghiradelli chocolate chips (as another reviewer suggested) and it was great. Otherwise, I didn't change a thing. Yum! This will be my new favorite dessert to make and share. :)

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suz

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Reviewed: Dec. 24, 2008

Simple to make and decadent. Brought it to the inlaws for Christmas Eve and my mother-in-law wouldn't less us take any home :( The only reason there was some left was because we were only 5 adults and this easily serves 16. Serve with fresh raspberries on top and a dollop of whipped cream. To die for!

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AMLOVE1010

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Reviewed: Dec. 21, 2008

This didn't turn out for me. It was a little dry and WAY TOO RICH. Tasted like eating chocolate chips straight outta the bag... One bite was great, but a whole slice was too much for me!

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