Reviewed: Oct. 24, 2008

Very, very, good! I tried the Trader Joe's cake and thought it was yummy and thought that maybe I could duplicate it - well this recipe puts TJ's to shame! I haven't tried it with any of the mentioned toppings...but by itself, all the gals at my craft get together agreed it was the BEST. Easy to put together - I used a springform pan to keep it simple!

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LADYBUGONTHEGO

Cooking Level: Expert

Home Town: Menifee, California, USA

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Reviewed: Oct. 11, 2008

Excellent - warmed up the pieces in microwave - everyone raved about it. Definitely perfect for a party, and very easy to make.

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applelady

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Reviewed: Oct. 2, 2008

Good recipe. I followed the reviewers suggestion to use all chocolate and omit to cocoa. It took well over the suggested baking time in my oven. I baked the cake (with changes) for an additional 10 minutes....could have used 15 or 20. But great flavour. Will make again with the changes and increased baking time.

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Kristen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 23, 2008

Tasty. Could have been a little more presentable, but salvaged that with Satiny Chocolate Glaze from this site (prepared it on the thicker side- so it wasn't so runny). Served with a raspberry sauce I made by cooking the berries with some sugar/syrup. Will probably make it again.

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kristen m

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

I made this for a friend with a wheat intollerance. She said it was the best she'd ever tasted! Very rich and stodgy!!

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Thirsty1976

Cooking Level: Intermediate

Home Town: Portsmouth, Hampshire, England, U.K.

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Reviewed: Sep. 19, 2008

This is a great and very easy recipe.It came out from the pan perfectly when I made it, I didn't even use a springform. I just liberally greased (and dusted with cocoa powder) my non-stick 8" pan, although it is crumbly when sliced, but considering it's still a cake and not a fudge, I think it's perfectly fine. I followed the recipe exactly and it was very good even without a topping. Thank you for sharing this!

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PinayPie

Cooking Level: Intermediate

Home Town: Oxnard, California, USA

Living In: Roswell, New Mexico, USA

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Reviewed: Sep. 8, 2008

It's very easy to make but not so easy to get them out, even though I greased and dusted with cocoa powder as suggested by some members. I also doubled the portion, added 2 and a half tablespoon of freshly brewed espresso and baked in big muffin tins (yielded 11) for about 25 mins. The small cakes collapsed quite a bit once cooled down but taste great good. Will certainly make it again.

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Kitty

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Reviewed: Sep. 8, 2008

One word "AMAZING"!! I haven't had one this good in I don't know how long. It was very easy and inexpensive to make. I will pass this along to my other celiac friends! I followed this recipe as listed and it is wonderful.

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mummyoftwoboyz

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Reviewed: Aug. 17, 2008

WOW!!!!!!!!!!!!!!!I can not express how good this is! And easy as well! I drizzled rassberry sauce on top. just like a fancy resturant!

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mreece2

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Vacaville, California, USA

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Reviewed: Jul. 31, 2008

I made this last night and it was wonderful! I also did not use the cocoa powder, but used half semi-sweet and half dark chocolate blocks. I used a drizzle of dark chocolate pieces melted into a little heavy whipping cream and then topped with whipped cream. It was exactly what I was craving.

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sbmplus2

Cooking Level: Intermediate

Home Town: Rison, Arkansas, USA

Living In: Columbia, Missouri, USA

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Reviewed: Jul. 19, 2008

This recipe is awesome, a true chocolate lovers treat. I made it for my mother's birthday. I followed the recipe as is. It is no time or trouble to make and the results are outstanding. The only problem I had was it breaking when I removed it from the pan. Not an issue, I cut it into chunks and layered them onto plates topping each portion with vanilla ice cream and whipped cream. This is a recipe I will surely make again.

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Jen

Cooking Level: Intermediate

Home Town: Cape Coral, Florida, USA

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Reviewed: Jul. 6, 2008

This 'cake' is very much like fudge once it's in the refrigerator. My husband kept insisting is wasn't cake. But, he loved it. I served with vanilla ice cream and sweetened whipped cream and it was delicious. Gone in two days. I followed suggestions and used parchment paper to like my pan and greased it very well. The cake came out very easily, although it broke when I placed it onto the serving dish.

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tcoop3

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Jun. 22, 2008

I used this cake as a base layer, added a layer of peanut butter mousse (mixed 8 ounces cream cheese, 1/2 cup peanut butter, 14 oz sweetened condensed milk, and 1 cup cool whip), and then covered with the "Chocolate Ganache" recipe from this site. It is very rich but very very good!

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Kimberly

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 21, 2008

Big hit! I prefer it with all chocolate chips instead of the cocoa, but it is great both ways! I also added a chocolate glaze as recommended in another review and it was great.

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caligirl2001

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 17, 2008

A bit crumbly. I drizzled warm white frosting over the top for looks and xtra sweet taste :)

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Molly

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 5, 2008

This wasn't too bad, though it's definitely not a "cake" in the way most people think of cake. Of course, if you take out a classic cake ingredient like flour, you really shouldn't expect to get the exact same results as you would get from a cake with flour. I used applesauce instead of butter to cut way down on the calories. Mine had a mousse-y fudge kind of texture. It was quite decadent. I used cocoa powder as directed, but my cake wasn't "gritty" as another reviewer described. It was perfectly smooth. Maybe it's because I used fresh cocoa powder and mixed the batter very well? I also used milk chocolate chips instead of semisweet. This cake is also difficult to get out of a pan (either whole or in slices) without breaking it into several pieces. It can be done, but it's not easy.

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CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

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Reviewed: May 13, 2008

This was really easy and absolutely delicious. It was really rich and after taking it to a mothers day lunch, I cut up the rest into small pieces and put it in the fridge (as another reviewer suggested). Now it is kinda like fudge, yum! I also topped it with the satiny chocolate glaze from this site!

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: May 13, 2008

Great recipe...i modified it for a low-carb/no carb version and worked out great. First attempt I followed the variations noted from other members subbing 8 oz dark chocolate for cocoa and splenda for sugar...came out quite bitter so 2nd time around I used 4 oz Sorbee brand 0 carb milk choc and 4 oz Sorbee brand 0 carb dark chocolate and a full cup splenda rather than 3/4 and baked within individual well greased ramekins for about 25 minutes. Turned out WONDERFUL so rich and chocolately without the bitter tinge the previous had. Love this recipe. For what I can tell this would be 100% carb free as the chocolate is sweetened with 100% sugar alcohols and indicates 0 sugar carbs. Am I wrong? If anyone knows better please do comment as it would be great to know if this really is 100% net carb free. Thanks!

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cartmanland

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Reviewed: May 12, 2008

Unbelievably good! I read some other reviews before trying this and decided to double the chocolate and cut out the cocoa. Served it warm with raspberry sauce and it was fantastic.

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Lindsay

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 7, 2008

Okay so I tried this recipe last night with the following modifications. I used the info from previous reviewers of substituting all chocolate for the cocoa. I also added the following adjustments for a low carb version with 8 oz unsweetened chocolate, and xylitol instead of sugar. I added 2 teaspoons of xylitol for each ounce of unsweetened chocolate before melting, and xylitol for the sugar in the rest of the recipe. I came out very dense and very thin. I think it would be better as a fudge tart with a pecan crust. I think I'm going to try this next time. I made a vanilla cream sauce for the cake and cut into circles with a cookie cutter to serve. Everyone loved it. Xylitol is the best sugar substitute; it bakes great and tastes better.

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agarcia2222

Cooking Level: Professional

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Flourless Chocolate Cake II

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