Reviewed: Feb. 26, 2008

This is incredible! It's so rich and smooth. I only had semi-sweet chocolate to use, so I cut the sugar to 1/2 a cup, and added 1/2 a tsp of instant coffee powder to the sugar-water. I didn't add any salt to it, because I had to use salted butter. I thought it might come out too sweet and too salty, but it is amazing! Finished it with a dusting of unsweetened cocoa powder. It really reminds me of the inside of a good chocolate truffle.

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Kady-June

Cooking Level: Beginning

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Reviewed: Feb. 24, 2008

Rich and delicious. I baked it it in small ramekins that were greased and dusted with cocoa powder. Cooking time was decreased by about 15 minutes. I poured blackberry sauce over the top and ate them straight from the ramekins. My guests couldn't finish theirs so I might make them even smaller next time.

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junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

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Reviewed: Feb. 23, 2008

The Starbucks junkies among us may remember that the company sold a decadent drinking chocolate a few years back (known by many names, including chocofino). This is that beverage in cake form. It has a sublime chocolate taste and a smooth texture that melts in your mouth. It's like eating chilled brownie batter. WONDERFUL. Some things to note, most in recap what others have said: 1) use soft, room temperature butter; 2) use three eggs, and three additional egg whites; 3) springform pan w/ freezer paper works VERY well. 4) This is so rich, a little goes a long way. A 9" springform pan would likely satisfy 15-20 people. 5) Have coffee or a cup of milk ready before serving. :) Enjoy! This one's most definitely a keeper.

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Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

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Reviewed: Feb. 20, 2008

Many of my cakes are sold to individuals with high-end taste and pocket books, and this one received, if possible, higher raves than any I've made thus far. Worth a review for sure. Used Drambuie instead of water, but I presume Kahlua or other liquor would work just as well. Only use Ghirardelli. No question I prefer an 8" spring form pan; produces a slightly higher (thinker) result. Made a Raspberry Coulis from Emeril's website, but used frozen raspberries instead of fresh. Worked perfectly. Drizzled that onto a plate and placed 1/16 of cake onto it. Dotted with slightly sweetened whipped cream, 1/2 of mint chocolate-filled mint flavoured Pirouette (Pepperidge Farm) cookie on top, a couple of fresh raspberries and a fresh mint leaf. And voila, an unbelievable experience. My client served this to the President of Ukraine's wife and entourage, and they were blown away. Oh, and just follow the rest of the recipe and you can't go wrong. Easy. Definitely worth a try, even if you just eat it "nuked" with some vanilla ice cream as a previous reviewer suggested...delicious.

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Peter M.

Home Town: Washington, D.C., USA

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Reviewed: Feb. 15, 2008

I made this for a family gathering and they loved it! My boyfriend cannot have gluten, so this was a great dessert to prepare that the whole family would enjoy. I served with fresh raspberries and whipped cream. Yummy!

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Lindsay

Cooking Level: Intermediate

Home Town: Churubusco, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 14, 2008

I made this for Valentine's as noted in recipe. I used 12 oz. Baker's chocolate and 6 oz. Ghiradelli. I did not think it was sweet enough, had to add lots of whipped cream to get down a small slice. It was very rich and heavy. My husband is a dark chocolate lover and really liked it, along with our guests. I need more sugar, little less chocoloate, maybe less dense.

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Diana

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Reviewed: Feb. 10, 2008

This cake is pretty easy to make and is always a hit! I serve it with fresh strawberries and vanilla ice cream.

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MrsB825

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Reviewed: Feb. 9, 2008

This is the best flourless chocolate cake ever!!! I went to a restaurant opening in NY when I first tried this cake. This is a recipe that will get you noticed for making something so elegant and tasty. Most people I have come acrossed have never tasted anything like it. It even wins over anyone that says they don't like chocolate cake....YUM

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MEGANMARIE

Cooking Level: Expert

Home Town: Schenectady, New York, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Jan. 25, 2008

I would go for a 9-inch springform pan next time because a 10-inch one makes such a thin cake that the slice kind of looks pitiful. Regarding the taste, I have nothing to complain about. I read other reviews first and am glad I only used 3 yolks, too, because the cake would have been too rich had I used all 6 suggested in the original recipe. The consistency reminded me of truffles, and I imagine it would be amazing in combination with regular chocolate cake and a layer of chocolate mousse. Thank you for sharing this recipe!

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Jan. 22, 2008

This cake was absolutely the BEST chocolate cake I've ever eaten or made, and that's saying a lot since the only thing I like better than baking desserts is eating chocolate. I made this for Christmas and it was a huge success. My husband couldn't stop eating it or talking about it. This has definately become a staple in my recipe box!

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RENA75

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 20, 2008

Loved it! Rave reviews from everyone who tried it Changed recipe a smidgen I didn't boil the water- just used hot tap water,stirred it until sugar mostly dissolved- then added water and eggs to a bowl- whipped it super well with a mixer. Melted chocolate in the micro and then waited to it was cool enough to stick a finger in- the added to egg mixture (if added too early it would make scrambled eggs) Baked it in a square 8x8 inch pan, since I need to transport dessert-no need to invert it-kept it in pan to serve. Baked it 55 minutes- need some extra time- I am guessing because of pan .

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sheri

Cooking Level: Expert

Home Town: Guilderland, New York, USA

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Reviewed: Jan. 20, 2008

wow! Like a log in my stomach, but a good one. I found it needed more time to cook, it was just too liquidy after the time in the instructions. Another 5 minutes cooking would help. And yes, a hot knife is a must for cutting.

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irishosaru

Cooking Level: Intermediate

Living In: Yokosuka, Kanagawa, Japan

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Reviewed: Jan. 11, 2008

Amazing recipe and easy to make. I did have some difficulty removing the cake from the pan after letting it sit in the refrigerator the first time. After some experimenting, I recommend dusting the greased pan with cocoa powder. Also, I found that inverting the pan onto a cake dish and then placing a pan of hot water on the bottom of cake pan to be helpful in removing the cake.

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Victoria

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Reviewed: Jan. 4, 2008

I only had egg beaters on hand so that's what I used. Turned out delicious!

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jennifer1512

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 1, 2008

I think this would be better if you used a ratio of 2:1 semi/bitter. However, this recipe was very easy to make.

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Starr.Gazer

Cooking Level: Expert

Living In: Bear, Delaware, USA

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Reviewed: Dec. 25, 2007

Oh. My. God. This is outstanding. Totally decadent. We had a dinner party with 4 adults and 2 kids and barely ate a third of it. I used Ghirardelli bittersweet chips since I didn't have any squares in the house. Otherwise I followed the recipe. Unmolding was a little tricky, but once I ran a knife around the outside of the pan it came out great. Made an 8" cake pan plus two 7 oz ramekins. Served with plain (unsweetened) whipped cream to cut the intensity a bit. Will DEFINITELY make this again!

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mr/mrs z

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Reviewed: Dec. 17, 2007

At first I was very worried because I wasnt sure how liquidy the batter should be. Mine was pretty liquidy. But after about 50 min to an hour it was done. it rose up and the sides cracked a tiny bit. I added the Chocolate Genache recipe, found on this site, on top of this cake. I also made mine twist by making chocolate meringue cookies and crushes some to use on top of the cake over the genache and then use some of the whole cookies to places on top. It was soo yummy and everyone loved it!!!

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BakingGirl22

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Reviewed: Dec. 17, 2007

I followed the directions as written, except for substituting 4 oz. of semisweet chocolate for bittersweet and it turned out great! Easy to make, delicious, and can certainly feed more than 16- about 1/3 of the cake easily fed 7 people, so I would estimate at least 20 servings.

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Vanessa F.

Cooking Level: Intermediate

Home Town: Haymarket, Virginia, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Dec. 16, 2007

Best Chocolate dessert EVER! My family and co workers love it. I'm adding it to my family recipe book. I added sliced almonds and chocolate syrup to the top as garnish. LOVE IT!

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Deegee

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Reviewed: Dec. 1, 2007

This recipe was alright. We all agreed that it was way too rich. The cocoa on the outside that i used to dust the pan gave the cake a pour bitter taste. We ate this cake with cool whip and candied walnuts.

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