Reviewed: Apr. 9, 2009

DELICIOUS! Found this while looking for something to bring over to my mom who is gluten intolerant. Everyone loved it. I took the advice to use all chocolate (I used semi-sweet morsels) and no cocoa and served it with ice cream & strawberries. The family was split 50/50 on vanilla vs. coffee ice cream, so bring both like I did. Heaven on a plate.

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JennM

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Reviewed: Apr. 8, 2009

This was very simple to make and tasted great. Mine turned out quite flat - not sure if I did something wrong or if it had to do with the 9" (rather than 8") cake pan I used. Decadent and easy - I'd probably make this again.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Apr. 5, 2009

LOVED this one. My family went nuts over it. Heated it in the microwave and added a scoop of vanilla ice cream and raspberry sauce....Yum, Yum, Yum.

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Ness

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Reviewed: Apr. 4, 2009

Awesome cake! I skipped the cocoa and added more chocolate squares and it made it a richer torte-like dessert. I also mixed in 4 or 5 York Peppermint Patties and it gave it a lovely minty flavour. I iced it with the the hard chocolate glaze recipe on this site and my guests gave it rave reviews. Best cake they all had ever had!!

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yukonlife

Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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Reviewed: Mar. 25, 2009

I've made this twice since I found the recipe a month ago, and it has gotten rave reviews both times. It's very easy to whip up. I made it in a white ceramic tart pan and found that I had to bake it 10 or 15 extra minutes before a toothpick came out clean. I just left it in the pan and dusted the top with some powdered sugar, and it looked beautiful. I buttered and dusted the pan with cocoa powder, and the slices came out no problem. I think some of the people who were disappointed with this recipe read "cake" and were expecting some kind of fluffy layer cake. But flourless chocolate cake is supposed to be dense, like a fudgy brownie with a much more sophisticated chocolate flavor. Don't make this expecting to layer and frost it like a birthday cake. Just the thought of that makes my heart flutter in fear of death by chocolate.

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deviott@gmail.com

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Reviewed: Mar. 23, 2009

I followed the recipe exactly and made 2 cakes. Both of them broke into 3 or 4 pieces when inverting onto the cooling rack. I pieced them back together and frosted. I'll make it again but will use a spring form pan to ensure it stays in one piece.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 17, 2009

Super easy! Delicious! I will make this again and again. Great reviews from my guests.

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Tina

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Reviewed: Mar. 16, 2009

super delicious!!!

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razzleberry

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Reviewed: Mar. 14, 2009

Extremely rich, but that's ok because I love chocolate! Made this for my friend who has gluten allergy, and he ate the whole thing!

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pickyeater

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Reviewed: Mar. 7, 2009

WOW!!! Family loved this and didn't even know it was gluten free! Followed suggestions of MommyFromSeattle and will definitely label this as THE chocolate cake to make when asked to make chocolate cake. I used Ghiradelli 60% cacao bittersweet chocolate chips instead of cocoa powder. Topped with hard chocolate glaze recipe. Very elegant looking and the glaze firmed up nicely.

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TGal

Cooking Level: Expert

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Reviewed: Feb. 28, 2009

I just made this cake for a potluck dinner party and oh my was it great!! I doubled the recipe and put it in a 10" springform pan, and I added 10 min to the cooking time. When I took it out of the oven it looked a little under done but I didn't want to over cook it either. It was delicious and gooey in the middle kind of like a lava cake but it still cut beautifully. I served it with a raspberry coulis. The combination of the rich cake and tart sauce was amazing! I recommend this recipe highly, and don't over cook it because the "goo" factor is the best part! And to have it extra yummy heat it for 12 seconds in the microwave before eating (I just ate the last piece thank goodness I don't have to keep looking at it!) Enjoy!

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RobinLyn

Cooking Level: Expert

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Reviewed: Feb. 26, 2009

SOOO yummy! I made this for my parents' 30th anniversary and they absolutely loved it. It was kind of tough to get out of the pan, so some slices weren't perfect, but I topped it with whipped cream and strawberries so nobody could tell :o)

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janeifer99

Cooking Level: Intermediate

Home Town: Charlottesville, Virginia, USA

Living In: Hamburg, Pennsylvania, USA

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Reviewed: Feb. 25, 2009

I made this last night for dessert. I served it with warm raspberry sauce and it got great reveiws. I liked the easiness of it. However the next day the leftovers, although delicious, had more of the texture of a rich brownie. I will indeed make this again.

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Mary P.

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

I made this on Valentine's Day for my boyfriend who suffers from celiac--he loved it and has already asked me to make it again. I thought it was wonderful--and my 7 year old liked it too. I mixed up some strawberries and a little sugar--and served the cake with them and some real whipped cream. YUM!

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amy324emma

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Reviewed: Feb. 20, 2009

This was like eating the richest goeyiest fudgiest brownie EVER! I made it for valentines dinner and my man couldn't wait for me to serve it, he just dug right in after dinner. I hate semisweet chocolate so I used Hershey's Special Dark baking chocolate. Best decision I could have made. It didn't taste like crappy chocolate chips (yuck!). It tasted like something you'd get at a fancy restaurant. A good pan and good oven are important to this type of recipe, but I had neither and lost the middle of the cake (it stuck to the pan), but I blame it on the bad pan and not so great oven I was stuck with. Extra grease on the pan next time and maybe 2 or 3 more minutes baking.

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JustinaKay

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

Wonderful. I made this for a Valentine Party. It traveled well. Great for those with gluten allergies. I sifted powdered sugar on top then some red sprinkels on the powdered sugar. I also used all chocolate and not the cocoa powder as well as the tip for using wax paper on the bottom of the cake tin as well as using cocoa powder instead of flour. Great suggestions and wonderful tasting cake. I will make this again.

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Bertha

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Reviewed: Feb. 18, 2009

This is a wonderful cake for people who are watching their carbs. I substituted Splenda for the required sugar to further lower carb count. I also did a white chocolate ganache to complement the dark chocolate. I'll be making this recipe again!

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DonnaLee

Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

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Reviewed: Feb. 17, 2009

It tasted like I was eating cocoa powder. Very chalky.

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ANNACARYN

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Reviewed: Feb. 17, 2009

This was fabulous!! My family loved it. Very rich. My mother-in-law follows a Glueten Free Diet and she absolutely loves it. I followed the recipe exactly. I melted the chocolate and butter in a glass bowl atop a pan of slighty boiling water. I also followed someone else's advice and divided the mixture between ramekins (7). Though I did not spray the ramekins first. Baked at 300 for 40 minutes. The original 30 just wasn't long enough. We were going to top with ice cream and eat right out of the ramekin but decided to turn them out into a bowl. So, after 10 minutes of cooling, a ran my very thin cake tester around the edge of the ramekins to loosen the cakes and they popped right out, no problems. Fantastic! This will be a staple in our house, especially for my mother-in-law.

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JACKANDNICKSMOM

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

It's pretty much a brownie, and very delicious!

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Christa

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