Reviewed: Nov. 14, 2011

Oh my god. This is like a really dense fudge truffle cheesecake. You could probably use a melon baller to scoop this out and roll it in toppings to make truffles, actually. I made this exactly as is and served this with some black cherry sauce and Chambord-infused whipped cream. FYI - for dessert sauces, you can get real fruit and do all the hassle - I just grab whatever seedless jam/jelly I have in the fridge, and melt that down over the stove and then doctor up if needed. (Never hurts to add a little liquor) Enjoy!!!

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Reviewer:

CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

Reviewed: Nov. 11, 2011

Wow! I took this to a party and it was a definite hit! I topped it with a caramel sauce, but it would have been fine without as well. Try this, you won't regret it!

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Reviewer:

N.McRae

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

Reviewed: Nov. 11, 2011

This is so absolutely delicious and decadent. I made the recipe exactly as stated, except I used a 10-inch springform pan wrapped in foil. It tastes so rich. I made sure my butter was at room temperature and I sat my eggs out to get close to room temperature as I made the cake. Really, really worth the price of the ingredients!

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Reviewer:

JOSEPHINE

Cooking Level: Intermediate

Home Town: Findlay, Ohio, USA

Living In: Aurora, Illinois, USA

Reviewed: Nov. 5, 2011

Great recipe for everyone (even gluten-intolerant folks) to enjoy. It's rich, so it's best served along with a cup of coffee or hot tea.

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2 users found this review helpful

Reviewer:

SusieQ

Reviewed: Oct. 27, 2011

WOW!!! This was amazing. Because I'm on a health kick, I made it sugar free. I used 18 ounces Sugar Free semi-sweet chocolate chips & splenda. It's amazingly good, yet still incredibly rich, so literally a bite or two does it- a small piece goes a long way!! UPDATE: I've been sharing with friends, family & co-workers, many of which eat plenty of sugar and flour, all loved it and have begged for me to make again.

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Reviewer:

goochgirl

Reviewed: Oct. 25, 2011

This cake was really, really good! It is very chocolaty and SUPER rich, so don't cut yourself a big slice, you will never be able to finish it. The texture is along the lines of a chocolate truffle. I served it to my husband and a couple of our friends and they all said it was excellent. I was even asked for the recipe. I only made one minor change to the recipe itself, which was using 18 oz. of semi-sweet chocolate chips instead of the bittersweet chocolate. I baked it in a spring form pan and didn't bother with the water bath. I also added the butter in all at once instead of one piece at a time. Make sure your butter is at room temperature before adding it to the melted chocolate. If it is cold the chocolate will seize. It is crucial to bake the cake a day before you plan to eat it. When it comes out of the oven the center is very jiggly and it needs plenty of time to set up in the fridge before serving.

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Reviewer:

DIVINEONE779

Cooking Level: Expert

Living In: South Plainfield, New Jersey, USA

Reviewed: Oct. 24, 2011

I love this cake so much, I baked it for my own wedding. I have also baked it for several family birthdays and most recently for a raffle (it brought in over $100!!!). I use Trader Joe's 72% dark chocolate. Every bite tastes like a truffle.

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Reviewer:

DONNA

Reviewed: Oct. 23, 2011

This cake came out great! It's more like a cheescake. I used 8 oz of semi-sweet chocolate and 10 oz. of bittersweet chocolate. I followed the recipe directions and it came out perfectly .I did use a spring form pan instead of a cake pan. I definitely would recommend the spring form because it was much easier to get the cake out of the pan. I sprinkled powdered sugar on top and served with a strawberry sauce on the side. Everyone loved it and yes it is rich!

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Reviewer:

raleighcook

Cooking Level: Intermediate

Reviewed: Oct. 18, 2011

Holy heaven in my mouth! This is like a fancy dessert I would expect to find in a very small sliver on a very small plate after a very pricy meal. However, now I can make it at home and impress guests (which is just what I did). Reviews are true, its very rich and you don't need to eat much to be quite content. You most certainly DO need to wait the day in between or overnight for it to set. It ocntinues to be just as good for a couple of days, and as it hardens in the fridge takes the consistency of the middle of a truffle. I will make this any time i need to make something special, or something gluten free. Followed the directions exactly, and it turned out flawlessly! THANK YOU!!!!! HEAVEN!

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Reviewer:

TMann

Reviewed: Oct. 15, 2011

I followed this recipe to a the T....I don't know what I did, or didn't do...but it was a ooey gooey mess after 45 minutes. Maybe I made the same mistake Lizk did.

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1 user found this review helpful