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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xezandria

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: Nov. 23, 2007

This was both a snap to make and a huge success at the Thanksgiving table! After reading other reviews, I reduced the butter to 1/2 cup and used 6 oz. unsweetened chocolate and 1 bag of semi-sweet chips. I did not do the water bath, but did set a pan of water on the rack below while baking. This recipe worked really well in a disposable pie pan; it popped right out when I was ready to serve it. This is definitely a keeper!!

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Maggie M.

Cooking Level: Intermediate

Home Town: Winchester, New Hampshire, USA

Living In: Conover, North Carolina, USA

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Reviewed: Nov. 20, 2007

I made this using concentrated fruit juice in place of the sugar (apple juice concentrate boiled down by half) and the cake turned out very well. It was fantastically chocolatey (use high quality chocolate, if you don't love the chocolate you use, you won't love the cake) and very moist. Maybe a little too moist for my taste- I'd have liked it to be a little chewier (which is why I'm giving 4 stars, not 5). It was almost cheesecake like in it's texture. The flavor is outstanding and it is very rich and decadent- like others said, cut the pieces small and maybe serve it with whipped cream and coffee to help cut the chocolate. It's worth the cost to make and I'm sure I'll make it many times in the future. Also, while you can skip the water bath with this one, it will turn out better if you use it. The one I made in the water bath turned out level and shiny, while the one I didn't use the bath on raised up on the edges and cracked and looked dry. Both tasted fantastic, but the one with the bath was prettier.

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FLIESE

Cooking Level: Expert

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Reviewed: Nov. 18, 2007

This recipe was very easy to follow. I couldn't believe how easy it was. I have never double-boiled anything and it turned out perfect. Everyone thought I bought it. I used a springform pan which worked great, a powdered sugar stencil for the top, and a raspberry sauce with a strawberry on the side. My only suggestion: SMALL SERVINGS. Half my guests ate the whole thing, the other half couldn't finish half of it. It is super rich. You only need a sliver. I think it could potentially serve more than 16 people. Thanks to the person who submitted this recipe! You made me look like a real baker!

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Sarah

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2007

My mother-in-law is 70 and gluten intolerant. When I presented this cake on her birthday with raspberry sauce she said she plans to live a lot more years so she can keep enjoying this cake! I doubled the recipe and used Cherry Marnier instead of water. Also I had dark chocolate Ghirardelli chocolate chips for the chocolate. I decorated the cake with cherries and whipped cream.

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Kendra M.

Cooking Level: Expert

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Reviewed: Nov. 4, 2007

Followed the recipe exactly. It is fantastic. Very simple and classy.

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CLYNCH1

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Reviewed: Oct. 14, 2007

Bubba Gumps serves a flourless chocolate cake like this one, and they cook it in mason jars and then add icecream, raspberry sauce and whip cream. It was out of this world.

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love-to-eat

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Reviewed: Oct. 14, 2007

I made this last night for our guest who can't have gluten. What a hit! I made a few changes of my own. I used unsweetened squares so increased the sugar by 1/2 cup and the water by 1/4 cup. I took the advice offered and used 3 eggs and 3 egg whites. I did not cook it in the bath and it turned out perfect. I also heated each slice for 15 seconds in the microwave and served with a scoop of vanilla ice cream. Delish! The major change i did to the recipe was to add a shortbread crust. I made it with gluten free flour (rice flour), brown sugar, butter and pecans. I baked it first and then put in the chocolate mixture. The crust offered up a little bit of crunch and color to the plate. Will definitely make again!

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JULIEANNEF

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Reviewed: Sep. 21, 2007

Excellent. Chocolate overload. I didn't have time to chill it overnight so I stuck it in the freezer for an hour. It didn't set up completely and so tasted like a decadent chocolate mousse pie. The guests loved it. A little definitely goes a long way.

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zeta

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Reviewed: Jul. 13, 2007

Wow! Served to my book club where one member can't have gluten. Everyone LOVED it! It was easy to prepare w/ ingredients I had on hand. I used a 10" springform pan, lined the bottom w/ parchment and greased the sides w/ butter and the cake popped out fine. I covered w/ Hard Chocolate Glaze recipe from this site. It was beautiful! I will make again and again for special occasions ( not more than that cuz I'll get fat!)!

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jdsk9queen

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Reviewed: Jun. 9, 2007

very similar to flourless chocolate cake2, and very good!

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indakitchen

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Reviewed: May 27, 2007

Gorgeous! My chocoholic family LOVED this cake- covered with the Dark Chocolate Ganache from this site- and all were definitely impressed. I used a 9 1/2 inch springform pan which worked beautifully, and as others suggested, put a silicon pan on lower rack with water as opposed to a traditional water bath. Cooked 1 hour, as the center did not seem to be set at the 45 minute mark. I also trimmed the top to flatten ( the center had sunk a bit) before inverting onto a rack. Using a parchment paper circle in the bottom of the pan ensures easy, clean removal. Will make this again and again- and a hit with my Celiac husband who has not had cake for some time! (And do cut small pieces- a little goes a long way!)

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amsuka

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: May 27, 2007

Fabulous!

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balletalyssa

Cooking Level: Intermediate

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Reviewed: May 21, 2007

I followed the recipe exactly and it got rave reviews! I, personally, loved it - but I think next time I make it I'll experiment with half bittersweet and half semi-sweet chocolate chips just to see how it turns out. I topped each slice with a dusting of powdered sugar and a dollop of fresh whipping cream. DELICIOUS! ps. I also agree with another reviewer - it tastes exactly like what they serve on the Royal Caribbean ships.

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Princess Mandy

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Vandenberg Afb, California, USA

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Reviewed: May 19, 2007

I recently went gluten free and have been searching for a good cake recipe. This was AWESOME. I read all the suggestions but only took a few. I made this with all semi-sweet chocolate (its all I had). I kept all the other ingredients the same. I used a 10" cheesecake pan and didn't bother with the water bath. I can't imagine it turning out any better! I baked it for exactly 50 minutes....it was perfect. I served it with whipped cream and strawberries. Just make sure you have a crowd as it makes a lot and is very rich.

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Shana

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Reviewed: Apr. 24, 2007

This was EXCELLENT!!! WOW!!! It's a dense chocolate torte. Not a cake. Don't think "cake" when you make this. It's a cross between fudge, brownies and a torte. It's fabulously rich and kind of melts in your mouth. I put a package of chocolate chips in as well. Boy, was this good!!!

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Angi

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Apr. 20, 2007

mine turned into a chocolate-y quiche. im not sure what i did wrong.

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Ali

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2007

Great recipe. I used 12oz semi-sweet chocolate chips and 8oz Nestle's bittersweet chocolate. Using a springform pan worked well, but 3 layers of heavy duty foil is a must. I had water seep in all the way to the layer closest to the pan but no water made it's way into the cake. Took quite a while to incorporate all of the butter since it needs to added a little at a time. Might be because I used a hand held mixer. Easy and delicious.

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HappyLamb

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Reviewed: Apr. 12, 2007

what more can i say that hasn't already been said!? i followed the recipe exactly, and it tasted just as good as the flourless chocolate cake at a favourite french restaurant. simple to make, and simply delectable.

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Carol

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 12, 2007

I wanted to try this cake, but did not have an occasion or someone to give it to, but did not want to make the whole thing. I cut the recipe to 1/3 and put in mini cupcakes (which made 2 dozen). They were so rich and good. I cannot wait to have an excuse to make it the regular way. I shared with a neighbor who already wants me to make more.

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