Reviewed: Nov. 7, 2009

This was so good! I forgot to make the glaze to go on top, but it was so rich and the texture so smooth. I had to laugh at how thin this cake was. Doesn't look like much, but you don't need a big piece to be satisfied. Serving it with the glaze and some fresh berries is suggested for ultimate goodness. I love that this is gluten free.

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Stacey

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

Not what I expect at all! I followed the recipe to the letter, except I don't have a double broiler so I melted the chocolate in a copper pot on low heat stirring constantly. The consistency was too oily and falling apart like pudding more than cake. I wanted a really dense heavy recipe and this did not turn out well at all. The taste was delicious, that was about it. I'd use less butter next time or try a different recipe.

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tyche32

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Oxford, Ohio, USA

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Reviewed: Oct. 12, 2009

I eat gluten free and my friend introduced me to this cake when she had me over for lunch. I made it the following week because it is a chocolate lovers dream come true! True, it is a very dense cake, does not rise much, but it is so rich and when eaten straight from the fridge, tastes and has the texture of slightly softned fudge :). So good.

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Rhonda

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Reviewed: Oct. 11, 2009

This cake was okay. I used truvia instead of sugar and it came out crumbly and dry. Perhaps I mis-converted the sugar required. The texture and flavor were better after refrigerating overnight.

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chel79

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Lakeville, Minnesota, USA

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Reviewed: Oct. 8, 2009

I followed this recipe as written and had problems removing it from the pan. It was almost undercooked, but I trusted the recipe. I could not get it out of the pan in 10 minutes cooling time, so I let it cool longer. When I tried to remove it, it crumbled. The taste was perfect for whom I made it, it tasted like dark chocolate. She just ate it with a fork out of the pan. Probably won't try this one again.

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TN_AT_HEART

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

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Reviewed: Oct. 1, 2009

It was great. Real tasty. I used the version where with all chocolate no cocoa powder except to line the pan. It's what a flourless chocolate cake should taste like.

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DaSuga

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Reviewed: Sep. 24, 2009

A little bitter,but pretty good.I don't know if I'll make it again,but it was nice that it was gluten free.I might try using sweet chocolate instead of semi-sweet

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SerenityInDeed

Cooking Level: Expert

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Reviewed: Sep. 24, 2009

Simply delicious!!! No frosting neeeded to taste absolutely yummy - but if you want to add a glaze or a dusting of powdered sugar it's great that way too. I made this for a craft night at my house (no frosting) and it was a hit! The gals couldn't believe the flour was missing from it! Will be making this often at our house!

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LadyBugOnTheGo

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Reviewed: Sep. 19, 2009

This cake is absolutely delicious--just as good as any flourless chocolate cake in a restaurant! However, I had the same issue as some other reviewers: the cake was not done after 30 minutes in the oven. I took it out after 30 minutes and after letting it cool in the pan for 10 minutes it still came out mushy in the middle. Not to worry though--it was like eating chocolate pudding. Next time, I will bake it a little longer. Definitely worth your time to make it!

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Erin

Cooking Level: Intermediate

Home Town: Brant Lake, New York, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Sep. 7, 2009

Followed the directions exactly except used a chocolate bar. Turned out perfectly. Though, next time I may put parchment paper on the bottom so it won't stick (still stuck a little bit with grease and cocoa powder. Very chocolatey and very good! Made a satiny chocolate glaze by Ginger from this site and it went perfectly.

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fisch

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2009

I made this recipe *exactly* as directed (though I found it unnecessary to use a double boiler by first melting the butter then adding the chocolate and stirring off the heat). *Very* easy and it tastes *fantastic!* I used Ghiradelli chocolate chips and weighed them to make sure I used the right amount. Very chocolatey and not over-sweet. Great on its own but I look forward to trying it with whipped cream and raspberries. But... apparently this recipe needs more than 30 minutes in my oven. I baked the cake for 30 minutes and (as one reviewer suggested) ignored the fact that it still seemed a little gooey in the middle. I let it cool 10 minutes in its pan (as directed) and then turned it out onto a cooling rack... only to see the middle fall as the center dripped through the cooling rack onto my counter. Oh well! I'll try again... I can already tell from a sample of cake at the edge that was fully cooked that it's worth it!

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AMYHAWK

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Reviewed: Aug. 26, 2009

This is the first time I was ever "WOW"ed enough to want to sign up and post a review. I wanted to make my friend a cake for her birthday, but all I had around was whole wheat flour. Haven't found a satisfactory chocolate cake recipe for whole wheat, so thought I would try this. I doubled the recipe and baked in a glass pan(next size down from 13x9), as well as subbed chocolate chips for the chocolate. And I used organic evaporated cane juice in place of sugar. Baked it longer of course. WOW! I really wasn't expecting much, but this was AWESOME! Cross between cake and brownie. Just great. Did I mention that it also is the EASIEST cake I have ever made in my life? I bake a lot. This is E-A-S-Y!

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HippieHippyShakes

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Reviewed: Aug. 23, 2009

The Flourless Cake I recipe is slightly better, but this one is so much easier to make that I always make this one. Great recipe!!!

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maryland mom

Home Town: Baltimore, Maryland, USA

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Reviewed: Aug. 5, 2009

I made this cake for my boyfriend's birthday, and he went wild over it. The best part is that it was incredibly easy to make while also being ridiculously melt-in-your-mouth delicious. I modified the recipie to substitute 4 oz. of chocolate for the cocoa. Overall, I used 4 oz. of dark and 4 oz. of semisweet chocolate. If you use this method, make sure to grease and dust the pan very well as the middle of the cake might stick. Since I don't have a double boiler, I melted the chocolate in the microwave with no problems. The cooking time of 30 minutes was pretty accurate, but I might decrease it slightly when I make this again as the edges of the cake got slightly overcooked in my opinion. This recipe is great as is but would also lend itself to creative toppings and the addition of flavor extracts or liqueurs. I'm excited to make it again in the future!

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ashadoodle

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Reviewed: Aug. 5, 2009

Everyone who had this loved it. I added some almond extract and poured the batter into extra large muffin tins. I also baked them longer than the recipe calls for, but it was extra humid that day, so I'm not surprised. Thanks for the awesome recipe.

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nutmeag

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Reviewed: Jul. 30, 2009

Everyone loved it. The cake tastes a bit more like a fudge brownie than I expected but it was delicious. We will definitely make this again and again.

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Elizabeth S

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2009

My family loves this recipe. It is also great to take to parties or bake sales. It is really very simple. I replace the cocoa powder with more chocolate like others suggested and it has a rich, chocolate taste. Adding the hard chocolate glaze to the top finishes it off nicely. We love this served with fresh raspberries, strawberries and a dollop of cream. Yum!

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MayMay

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Reviewed: Jul. 13, 2009

Amazing. Huge hit. Served dusted with powdered sugar & drizzled with raspberry sauce. I cut down the cocoa powder to 1/4 cup & added more chocolate.

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alishab

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Reviewed: Jul. 9, 2009

The only reason this is getting four stars instead of five is because I made it once as written and once with the suggestion to use all chocolate and increase the baking time 10 mins. This second way is outrageously better than using the cocoa.

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