Reviewed: Feb. 17, 2009

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

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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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Reviewed: Feb. 16, 2009

I used 1/2 splenda for baking and 1/2 granulated white sugar. I also lined the bottom of the pan with parchment paper and sprayed it with pan spray. The cake peeled right off and no mess to clean up! Wonderful with aerosol whipped cream on top :-)

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Love to eat but no wheat

Cooking Level: Expert

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Feb. 15, 2009

YUM! This was super easy and awesome. It tasted like a very technical recipe that I usually make, but so much easier. I will use this one instead from now on.

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LachPach

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Reviewed: Feb. 14, 2009

This was delicious!! I didn't expect it to be so good. I've never baked a "flourless" cake before so didn't know what to expect. It is very rich and chocolatey. This was the dessert for my V-day dinner I cooked for my boyfriend and he loved it. It's brownie like but seeing how I love brownies I wasn't complaining. To offset the richness I served with Cool Whip and sprinkled w/ chocolate shavings. I will definately be making again.

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msbehavin

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Reviewed: Feb. 14, 2009

made this for me and my sweetie for valentine's day. sub'd splenda sugar and then topped it with carmel topping and raspberries very nice.

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shanz1

Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA

Living In: Rock Springs, Wyoming, USA

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Reviewed: Feb. 14, 2009

This was dense and fudgy, but light at the same time, and just melted in my mouth with every bite! I might have undercooked it a bit (my oven can be a little slow) because it wouldn't come out of the pan, but we absolutely loved it!

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Feb. 14, 2009

followed reviewers advice and used all chocolate, no cocoa. it was amazing- although i forgot to add 10 min to cooking time for using all chocolate. so it was more like a mushy brownie. but it still was amazing. we also used 3/4 dark chocolate and 1/4 milk rather than all semi sweet. i think next time i'll use ramekins or cupcake tins- seems like it would be better out of a cup. just remember to add 10 min cook time if you're using all chocolate!! i made it again with 1/4 teas. cayenne pepper and a dash of cinnamon. excellent!

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I'm a Ballerina

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

Tasted too much like the cocoa powder, wouldn't come out of pan neatly even after following the directions I felt it was a waste of money... it was to be dessert for Valentine's Day. But other people have had good luck so maybe it's an oven problem on my end.

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KKoemp22

Cooking Level: Expert

Home Town: Woodbury, Connecticut, USA

Living In: Arlington, Virginia, USA

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Reviewed: Feb. 9, 2009

I have made this twice. The first time I made it just like the recipe called for. It was SO good. The second time, I bought a pre-made oreo pie crust, and filled it with the cake batter, then right before I put it in the oven, I sprinkled the top with chocolate chips. I baked it for 40 minutes. IT WAS INCREDIBLE!! The mix of all the different chocolates was great! I highly recommend trying it this way

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Mc6974

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Reviewed: Feb. 9, 2009

This is a great, quick recipe. I portion the batter into 8 ramekins and serve without turning the cakes out. There's room in the ramekin for a scoop of vanilla ice cream. Like eating a brownie/hot fudge sundae.

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michimon

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Reviewed: Feb. 9, 2009

Delicious! I followed the recipe exactly and served it warm with ice cream. It was a hit!

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THRO0030

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Reviewed: Feb. 8, 2009

tastes like brownies, does not rise and is too soft inside. blah.

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Lululemon

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

This is a great recipe. I tried it and it turned out wow, everyone enjoyed it.

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Shereen Gamal

Cooking Level: Beginning

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: Feb. 4, 2009

YUM just the way it is!

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Scatcat ~ Rachel

Cooking Level: Expert

Home Town: Buffalo, Texas, USA

Living In: Bremond, Texas, USA

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Reviewed: Feb. 2, 2009

Out of this world! It was very simple and it tastes so much better than your average cake. I made it and it was gone within about an hour :0D

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Michelle

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

I love this cake! I am trying to follow a low-carb lifestyle and HAVE to have chocolate every now and then. I followed the recipe except that instead of sugar I used 1/3 cup Blue Agave Necter (it's an all natural sweetner used in place of sugar, can be bought at any health food store) and it turned out wonderfully! Yummy! Yummy! Yummy! Will definetley be making this again when I'm having a chocolate craving.

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Sarah

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Reviewed: Jan. 23, 2009

Fantastic! This was easy & delicious. The flavor was rich & luscious. I used a spring form pan & lined with parchment paper, dusted with cocoa. It was easy to plate up. Garnished with real whipped cream, fresh raspberries and drizzled with rasb. sauce.

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salgal

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jan. 11, 2009

This was very interesting! I made as directed, but cooled only for 10 minutes in the pan, as I had to dig in after that. It was delicious and easy to take out of the pan after cutting it into pieces. Make sure you butter the pan very well, and dust as well, as the recipe suggests.

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