Reviewed: May 24, 2012

This was good, but not amazing. After a few bites, I realized that it was really just another version of Southern chocolate pie. Maybe this is silly, but I don't see the point of calling a pie a "cake." Would be excellent with whipped cream or vanilla ice cream. I also think that next time I make this I will line the bottom of the pan with a chocolatey crumble crust (I'm not gluten intolerant).

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Reviewer:

loriens

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Reviewed: May 20, 2012

Great recipe

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Reviewer:

CuteCate

Reviewed: May 19, 2012

So amazing. I had no idea this cake would turn out like this... almost tasted like a cheesecake! I used 1/2 cup of coffee like some other reviewers suggested, and used 6 eggs but separated 4 of them and beat the egg whites folding them into the mixture at the end. Baked in a springform pan lined with parchement, but cooled the cake exactly as recipe describes to, and it came out no problem. I used dark chocolate shaving on top, and put blobs of whipped cream around the edge with chocolate covered strawberries. (served the whole thing with "sweetened whipped cream, from this site). I already got requests to bring this to two parties!

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Reviewer:

angiemorrison

Reviewed: May 19, 2012

I guess this is the best chocolate cake I`ve ever tried. I made it for my birthday. I wasn`t in lucky with chocolate cakes I`ve made, they usually turned out dry. This is moist, fudgy, rich and delicious. The perfect taste and the texture. I used strong brewed coffee instead of water and beat butter pieces into the chocolate by hand. I suggest that you use boiling water in the oven, because the cake may crack. Mine was ready after 30 min of baking.

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Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: May 14, 2012

Decreased sugar to 1/2 cup, used 18 ounces of semi-sweet chocolate chips, and only 5 eggs. I did take some shortcuts. First, I added the chocolate chips to the saucepan of water, sugar, and salt so that it would melt thoroughly with it. I through in all of the butter at one time and stirred a lot until it melted. Removed all of this from low heat, tempered my 5 eggs with a little of the batter thus far and then slowly poured in the egg while my cake beater was on constantly. I used a spring form pan with parchment paper at the bottom and greased entire surface with butter. I did not use a water bath during the baking process. I did get distracted and let the cake cook for 49 minutes rather than 45. Was worried that it would be overdone, but it wasn't! Topped with powdered sugar (that disappeared too quickly) and raspberries with a raspberry-whisky sauce on the side. Highly recommend this cake for all important birthdays, anniversaries, holidays, Tuesdays, Thursdays, and other days that end in the letter "y".

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Reviewer:

Sammich

Cooking Level: Intermediate

Reviewed: May 13, 2012

Used 8 inch pan, 70% chocolate Lindt bars, cooked it for 50 min. Refrigerated overnight. Placed on counter for 2 hours before serving. Used thin knife in very hot water. Also used prepared espresso coffee that was left in our French press for the water. It was delicious. 4.5 Stars

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Reviewer:

THERESA R

Reviewed: May 1, 2012

The only problem I had with this recipe was that it doesn't specify that it must be SERVED chilled. I chilled the cake overnight, per the instructions, but left it out for about an hour before serving. It ended up being an absolute mess. I will say however with some re-sculpting and topped with fruit to hid the flaws, it tasted amazing.

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Reviewer:

Coco

Reviewed: Apr. 28, 2012

Delicious! Halved the recipe, but otherwise followed it exactly. It was really rich so I only served small slices - three of us only ate a quarter of the halved recipe! Served with whipped cream and a tart raspberry coulis which complemented the cake perfectly. Highly recommended.

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Reviewer:

akthms

Reviewed: Apr. 22, 2012

This tastes just like the flourless chocolate cake at Ruth's Chris (that they took off the menu, which is why I came looking for the recipe). I followed the recipe exactly, and got exactly what I was looking for. Amazing!

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Reviewer:

maddie

Cooking Level: Beginning

Reviewed: Apr. 11, 2012

This was a great cake. My only regret is that I didn't use individual ramekins. I could not get it out of the pan and it broke. I just served it on plates instead of a whole cake. It was also very, very rich. I couldn't finish even a small piece. Still very good.

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