I have made numerous flourless chocolate cake recipes, and this ranks amongst the best. I made a few modifications, but only because of the ingredients I had on hand. I used 12 oz of bittersweet chocolate, 4 oz of semisweet and 2 oz of unsweetened chocolate. I added 5 large eggs (it was what I had!). I used a 9-inch springform pan, didn't use the water bath, and baked the cake for the amount of time indicated. The cake was superb - it cut beautifully, was smooth and as many suggested I served it with a lightly sweetened whipped cream to balance the chocolate. I thought the preparation method was very unique - this is a definite keeper. Thanks for sharing Maggie.
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I have made numerous flourless chocolate cake recipes, and this ranks amongst the best. I made...