Reviewed: Sep. 14, 2006

Very moist, very chocolatey, very good!!!

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DANELLE

Cooking Level: Expert

Home Town: Kerman, California, USA

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Reviewed: Aug. 3, 2006

Excellent taste and texture. I was in the mood for something exotic, and so I added 1/4 t cinnamon and 1/4 t red pepper. (Might try 3/8 t of each next time.) I served the pieces on white plates, drizzled chocolate syrup over the plates, and garnished with whipped cream and sliced strawberries. Definitely a hit. :-)

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patriotizm

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Reviewed: Jul. 14, 2006

I have made lots of different chocolate flourless cakes before and this one was the most simple! It was delicious and light, not as sweet as most of the ones I've made. I topped it off with a thin layer of chocolate frosting and whipped cream - yum!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2006

Can't believe I forgot to rate this, it is great!!! Perfect for Passover, but only for serious chocolate lovers (otherwise the flavour may be too intense). I much prefer it to the other flourless chocolate cake recipe on this site, it uses much less chocolate, requires much less work and it's very yummy!!

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berrale

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Reviewed: Jun. 2, 2006

This was not good at all! I followed the recipe exactly and was pretty much a waste of money and time.

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1 user found this review helpful

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Miss Brooke

Cooking Level: Expert

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Reviewed: Apr. 17, 2006

A chocoholic's dream dessert. I ate it at room temperture with whipped cream. I did not adjust the recipe at all and it turned out great.

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MizzCandi

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Reviewed: Apr. 13, 2006

This was the easiest recipe I've ever made and the most delicious!!! It was a big hit!

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clhammer

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Reviewed: Apr. 12, 2006

Made this in mini muffin tins and topped with Hard Chocolate Glaze as suggested by AzMelody. Be sure to grease and dust your tins with cocoa powder or they won't come out of the pans. A bit time consuming but well worth the extra effort. I made these a week early, froze them and frosted the day before the party. They were a big hit.

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107 users found this review helpful

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Marie C.

Cooking Level: Expert

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Reviewed: Mar. 30, 2006

Absolutely wonderful! Dark, dense, and fudge-like. Substituted almond extract for vanilla and made six large cupcakes. Best cake ever!

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CAROWIN

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Reviewed: Mar. 17, 2006

This was so delicious and so easy! I topped it with Hard Chocolate Glaze (http://cake.allrecipes.com/az/HardChocolateGlaze.asp). See the picture accompanying the recipe to view the yummy result. I'm making one of these tonight to take to my Celiac support board meeting tomorrow :)

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AzMelody

Cooking Level: Intermediate

Home Town: Twin Falls, Idaho, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 14, 2006

OMG this is so good and for a lazy cook like me,,,so easy....The kids called them "brownies" after I refrigerated them (they kept for over a week...yum). Definitely a keeper...would be perfect with raspberry sauce!!!!

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jenygyrl

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Reviewed: Mar. 1, 2006

I have made this recipe multiple times and it always gets rave reviews. My boyfriend even requested this as his birthday cake! I don't have a double boiler, but I used a saucepan over low heat to melt the butter and chocolate. My favorite, very slight variation is to bake as 10-12 cupcakes (no alteration to ingredients) -- it makes perfect single portions. Excellent when topped with a small scoop of mocha almond fudge or coffee ice cream (not so much as to overshadow the cake itself). Amazing for being so simple to make. Thanks so much!

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COOLSHOES

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 20, 2006

MUCH better than I expected! It actually tastes a lot like a brownie. Very rich, but very good!

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K. Trott

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Reviewed: Feb. 14, 2006

Lovely! I used a 9 inch pan, so it came out a bit thin, but considering how rich it is, that is probably just fine. Also, I added 1 tsp. of espresso powder to enhance the flavor of the chocolate. This is extremely easy, and if you like chocolate, this is the recipe for you. I can't imagine it not turning out. I lined my pan with parchment paper greased and cocoa-powdered, and it came out like a dream.

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NICOLES3

Cooking Level: Expert

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Reviewed: Feb. 13, 2006

By reading the reviews first, I was pretty much expecting to have problems getting it out of the pan, which I did, but it sure has a wonderful flavor. I servied it with fresh whipped cream sweatened with Splenda and it was yummy!

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Rebecca V

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Ontario, Canada

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Reviewed: Jan. 22, 2006

doesn't look perfect but tastes perfect. it took a bit longer to cook in my oven. i made a hommeade carmel sauce to drizzle on top. would recommend to anyone.

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MarkyB

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Reviewed: Oct. 2, 2005

Just delicious. My gluten free friend loved it. Diets went out the window and the praise was overwhelming. Will definately do this again.

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PHIRECOOK

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Reviewed: Aug. 24, 2005

didn't like it!!!!!

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TPIANTEDOSI

Cooking Level: Expert

Home Town: Somerville, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Jul. 1, 2005

I prepared this recipe about a week after trying it at a fancy restaurant. Without a doubt, flourless chocolate cake is yet another food that I previously thought was a high-end, 'classy' dessert that I could only get at the most expensive places. This version has it dead-on; it is absolutely scrumptious and luxurious. It should be noted that I used semi-sweet chocolate morsels and Splenda, and it still came out excellent!

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XODUS1914

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Reviewed: May 30, 2005

Unbelievable! Absolutely the best chocolate cake I've ever had. I accidentally baked it at 350 degrees for 35 minutes and it turned out perfect (I live in Colorado so baking time/temp is different). I served it with sweetened whipped cream and everyone loved it. Thank you so much for sharing.

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JETORIA

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Flourless Chocolate Cake II

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