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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Tammi

Home Town: Hollywood, Florida, USA

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Reviewed: Apr. 9, 2007

I try to save 5 stars for extra awesome dishes. This was FABULOUS! I didn't have any bittersweet chocolate, so I used 4 squares of unsweetened chocolate and a bag a semi-sweet morsels. I also followed two pieces of GUYCHEF's advice...I used 3 eggs and 3 egg whites and I nuked each piece in the microwave for about 10 seconds. Everyone loved it at our Passover Seder. My husband's biggest complaint...there were only 2 mini pieces to bring home (and that's because I made sure we had some leftovers, so I hid two small pieces). He loved it with cherry pie toping and I loved it with vanilla ice cream (you definitely need something to cut into the sweetness a little). Keep in mind that this is flourless, so it isn’t really fluffy…much more like a gooey brownie (PERFECT in my opinion). Next time I make this I want to try making this cake with less butter…maybe substitute some margarine…I’m exactly not sure. But I’ll probably try something. I promise if you make this you and your guests won’t be disappointed!

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hokielearning2cook

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Reviewed: Apr. 5, 2007

I made 2 for Passover Seder dessert. wow! No problems at all with the texture or removing from pans (used the dip pan in hot water trick). I did use half orange juice half water for extra flavor. Topped with a dollop of homemade whipped cream. Just so creamy... kinda like a fudge brownie! YUMMY!

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happycooker

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Apr. 4, 2007

This recipe is a great diving-off point for a killer desert. Because I was cooking dinner for a 12-person family dinner that included young kids, I replaced the bittersweet chocolate with a 50-50 blend of dark (Nesstle Premium Baking Bar) and semisweet chocolate (Ghiradelli morsels). I also cut the water by half and replaced the balance with raspberry liquer (I may try amaretto or Grand Marnier next time). Chilled, the finished product is fudge-like, but I chose to let it sit at room temperature while we ate, then warmed it in the oven for 5-10 minutes. It softened to something between fudge and custard, and I served slices with French Vanilla ice cream on top and berries on the side. *** As a previous reviewer said, use a good deal of heavy-duty aluminum foil around the panto ensure you don't get seepage in the water bath!!

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Mead S.

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Reviewed: Apr. 3, 2007

i can't not give this 5 stars because i'm a choco-holic, and everyone knows the candies and cakes are the best things about passover :) this is RICH and thick, very like fudge, almost. but it's sooooo good. i used a springform pan, which made it easy, and when baking i only had water up an inch or two on the side of the pan. this would be great with raspberry sauce, as others suggested; next time i might add a little almond or hazelnut extract. i made most of the sedar meal -- it was all a big hit, but the cake by far got the most rave reviews.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 2, 2007

Absolutely the best "Death by Chocolate" EVERY. No one will believe that it is Kosher for Passover. Switch the butter with margarine and enjoy your Seder.

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MATHTUTORRITA

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Reviewed: Mar. 30, 2007

Oh, my! This is the second time I've prepared this 'cake' and it turns out perfectly every time! It really is an "upscale" dessert, not a cake at all...reminds me of a most decadent chocolate cheescake, as far as texture goes. Truly elegant for any occasion! I subsituted the water with Kahlua, and used equal amounts of dark and semi-sweet chocolate. I also make a raspberry sauce with seedless raspberry jam, thinned with Kirsch, and serve it drizzled over the slice. I use my 10" springform pan and line it with a parchment paper circle and pieces along the inside edge. I also wrap it in foil to prevent any water from the bath from seeping in. You don't need a big piece of this dessert...a little goes a long way! My kitchen smells like a chocolate shoppe! ;-)

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GLITTER53

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Reviewed: Mar. 4, 2007

this recipe is GREAT! it's sooo rich. i substituded choclate chips for 3 TBPS of cocoa + 1 TBSP of butter and it made it even more rich. i reccomend baking it twice as long. i made two 8 inch cakes and stacked them. i then topped them with fresh strawberries. my family loved it!

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pixie dust

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Reviewed: Feb. 17, 2007

This was very yummy,rich and delicious! It was slightly dry so I think I will cut down the time by at least 5 mins. I didn't use the water bath but will when making it here in Denver.I think the high altitude may have affected the consistency. I served it with a raspberry sauce and dollop of whipped cream. Everyone loved it and I will make it again with the slight changes next time.

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nonnaro

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Reviewed: Feb. 13, 2007

YUM! This was absolutely delicious. This is VERY dense and rich. Make sure you only serve extremely small slices. We made this in a spring form pan and it worked great. Just be sure to use one that does not leak at all or line it with wax paper as suggested in another review. The more you mix the batter before baking, the better. This came out so creamy and wonderful. It was like a big fudgey truffle. We served this with vanilla ice cream and fresh raspberries. Everyone raved. We will definitely make this one again.

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sarahs814

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Reviewed: Feb. 11, 2007

wonderful taste texture and very rich. A real crowd pleaser and I will make again

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AGCORDOVA

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Reviewed: Feb. 2, 2007

This was extremely delicious! I used a springform pan lined with parchment paper. Instead of an actual water bath, I just put a pan with water in the oven on the lower rack. Next time I make this I will make it low carb by using Splenda. Should turn out the same!

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De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Feb. 1, 2007

I made this, and while I'm sure it would have turned out well, something happened that I can't explain. The eggs must have settled to the bottom during the cooking process and they scrambled at the bottom of the dish. I used a different tin (not a cake pan) but I don't know if that had to do with that. Very weird. Good, the egg at the bottom was like a custard, but nonetheless, I don't know where it went wrong.

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LindsayH

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Reviewed: Jan. 27, 2007

This cake is wonderful! Dark, rich, fudgy and decadent, just as it should be. In other words, if you make a *flourless* chocolate cake and expect it to have the texture of a layer cake, that's not a failing of the recipe. That's just you not being bright enough to be trusted with hot things in the kitchen.

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PhantomMoon

Cooking Level: Professional

Home Town: Salt Lake City, Utah, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 17, 2007

I thought this cake was delish!!! I wouldn't change a thing. If ya love chocolate, as most of us do this was a smash hit!

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luvgoodeats

Cooking Level: Expert

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Jan. 10, 2007

I thought this was a great recipe. I have made it twice for people who enjoyed it (not gluten sensitive people) - they have said it was great. My husband describes it as a very dense, fudgy cake. It turned out perfectly both times I made it. I prepared it in a cake pan and turned it out with no problems. Thank you. Will keep the recipe on hand.

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Hotstuff

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 7, 2007

Definitely fudge, not cake. Good fudge, bad cake. I'll keep looking for a recipe.

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blackheels

Cooking Level: Expert

Home Town: Prescott Valley, Arizona, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Dec. 28, 2006

My husband who has Celiac Disease, LOVED this cake. Although, it's not really a cake; it's more like fudge. The cake didn't come out of the pan very well, so it looked really ugly. I took some fudge icing and covered it and then used some canned raspberry filling and put that over the top. It tasted really good.

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mrswilson

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Reviewed: Dec. 26, 2006

Not many bittersweet fans in my circle, so I made with semi-sweet and a great result. Its like a giant truffle and the flourless cakes are my favorites, even from before me having celiac's disease. GREAT!

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