Reviewed: Feb. 1, 2013

I made this recipe the other night almost exactly to the T, didnt look like the picture but was yummier then the picture looked! I used a 9" springfoam pan, it came out about 1/2 thick, cut it like pie and added cool whip to top.. Everyone loved it!

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Reviewer:

appyup

Reviewed: Jan. 13, 2013

Oh, my God!!! I was a bit skeptical about that recipe, I couldn't quite picture in my mind what that cake could taste like, but, wow! it is amazing. I just followed the recipe, and it turned out fantastic. The only thing I would change, next time, is bake it a little bit longer, when it was warmed over for serving, the middle was very soft.

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Reviewer:

Lady Dragon

Cooking Level: Expert

Living In: North Bay, Ontario, Canada

Reviewed: Jan. 11, 2013

Made this earlier today and it was amazing. I had to make my own semi-sweet chocolate, but after everything together, it was perfect. It does have a dense quality, but not that of a brownie, in my opinion. It's more like a Lava Cake. It doesn't really rise, but that's fine, because a little bit goes pretty far and has no problem curing my sweet tooth.

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Reviewer:

ZeldaKick

Cooking Level: Expert

Living In: Charleston, South Carolina, USA

Reviewed: Jan. 10, 2013

I didnt add the cocoa...tasted like chocolate eggs to me. Maybe I did this wrong?? Followed this recipe word for word except the cocoa..I wasnt very fond of it. But thanks for sharing!

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Reviewer:

CrystalKiara

Reviewed: Jan. 10, 2013

This recipe is delicious, but I tried twice, and could not get the cake out of the pan in one piece. It cracked and fell apart. I used my cookie scoop and make cake balls out of it, dusting half of the balls with cocoa and half with powdered sugar. On my second attempt, I left it in the pan and dusted it with powdered sugar over a heart shaped paper doily, then carefully removed the doily. It camouflaged the cracks well! Maybe I should bake it longer than 30 minutes next time. I'm not sure why I am having trouble getting it out of the pan.

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Reviewer:

cindy72257

Reviewed: Jan. 9, 2013

I took the advice of others & used 8 oz of semi sweet chocolate & left out the cocoa. Melted the butter & choc in the microwave in a 4 cup measuring cup & mixed in the other ingredients. Baked in a 9" cake pan at 325 degrees for 30 minutes. I greased & floured with cocoa & had no stick issues. I couldn't wait 10 minutes. I flipped it out of the pan after 5 minutes. I think I could have cooked for 5 more minutes as it was slightly gooey in places, but overall, it was awesome! Served with vanilla ice cream & a small amount of chocolate syrup. YUMMY!!!

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Reviewer:

Lisa Campbell

Cooking Level: Intermediate

Reviewed: Jan. 9, 2013

This cake was a hit with my entire family! My husband who has gone gluten free especially liked it. He liked the brownie texture. It was difficult to get out of the pan without destroying it though. Awesome with vanilla ice cream! Will make again!

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Reviewer:

veggiemom

Reviewed: Jan. 9, 2013

Tried this recipe earlier today. Since my husband and I don't mind and have no problem with Gluten then I added 1/2 cup all purpose flour, thought it would give more volume. Turned out good, but I just feel it is a bit dry. I kinda regret putting flour, but it worth experimenting. Next time I'll try the recipe as it is.

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Reviewer:

aktifistri

Cooking Level: Intermediate

Reviewed: Dec. 19, 2012

Perfect for the gluten free birthday boy, like a very fudgy brownie. A+!

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Reviewer:

kismet

Cooking Level: Beginning

Living In: Lafayette, Colorado, USA

Reviewed: Dec. 2, 2012

I made this for the first time last night for an 8 person birthday dinner. The British birthday girl is historically hard to please when it comes to desserts as she does not really like sweet, sugary things. When I saw the number of people I thought the cake wasn't going to be enough, but it turned out to be the perfect size. I used Ghiradelli dark chocolate squares (cheaper at Marshall's than the grocery) which turned out to be a very good choice. When I was dislodging the baked cake from the pan to the cooling rack, it cracked in the top a little which led to my decision to frost it -- another a good choice. I melted 4 more squares of Ghiradelli and some butter and topped it off. I meant to get raspberries to garnish but forgot so I snipped a few petals of beautiful sage out of my garden and put it in the center. It was lovely and I told the birthday girl it was a metaphor for her wisdom. After the first bite the hard-to-please birthday girl told me it was "excellent" and "better than (her chocolate cake)" which was followed by several similar compliments by the other guests. I was so pleased. The cake was so easy to make and it turned out to be beautiful, decadent, and gourmet-like. I plan to make this recipe a default for future special occasion cakes.

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