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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Reviewed: May 6, 2008

excellent! when i flipped it out of the cake pan, it broke into several pieces, BUT i pieced it back together & after it had cooled, i poured a delicious ganache on top (ghiradelli semi sweet chips w/heavy cream) and it hid all imperfections! tasted very fancy and was even great a few days later. would definitely make again.

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HEROMAINE

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: May 4, 2008

I'm giving this recipe 5 stars for taste even though the texture was a bit crumbly, but just amazing tasting so who cares. I doubled the recipe and used a 10" springform pan. As written it would make a very small cake. I had to bake for just under an hour (about 55 min.). Many other reviewers poured glaze over the top but this is a VERY rich cake and for me it would be overkill. Instead I served with a scoop of vanilla ice cream and everyone thought it was fantastic.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 24, 2008

Very yummy and easy to make. Be sure to grease the pan *liberally* with crisco and then add the cocoa powder. The first time I made it I greased the pan lightly and it didn't come out. Not a problem, as I just broke the cake up into little bite sized pieces which is enough of this rich dessert! :)

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marymargaret

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Reviewed: Apr. 23, 2008

Baked it in a 8" springform but it only got to be 3/4 inch tall. It doesn't look much like a cake but warm under ice cream it's delish! The chocolate is incredibly rich. I put the leftovers in the fridge and it's the best "fudge" I've ever had. Keeps well there too. A week later and we're still eating it a bite-size (or 2) at a time. I'll make this again just for the intense and real flavors.

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B RUS

Cooking Level: Intermediate

Living In: Rock Valley, Iowa, USA

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Reviewed: Apr. 23, 2008

I was searching for a recipe for a flourless type cake I had in Maui on my wedding night, trying to recreate for my one year anniversary. This isn't exactly like that but this is SO yummy! A must for chocolate lovers and very very easy. I melted the chocolate in a sauce pan due to no double boiler and used dark chocolate.

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Kimberly

Cooking Level: Beginning

Living In: Plano, Texas, USA

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Reviewed: Apr. 23, 2008

Very good. Way too easy. I will be making this cake again. The topping possibilities are endless, caramel, raspberry puree, ganache, zinfandel sauce, coconut...

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Jacqueline

Cooking Level: Expert

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Reviewed: Apr. 23, 2008

Didn't expect it to be so thin, but very chocolatly and very good. Didn't use cocoa powder, just 2 chocolate bars. Also, was a sinch to get out of the pan since I put a circle of wax paper on the bottom, I highly suggest doing that.

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Apr. 20, 2008

I made this for a Seder supper, it was easy, didn't need any special ingredients and everyone loved it! I went with the recommendation to skip the cocoa powder and add 8 oz chocolate instead. Dense, rich, moist, very chocolaty. Easily cut into 12 pieces.

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MelissaO

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Reviewed: Apr. 20, 2008

This cake was very easy to make and it is very similar to a chocolate souffle that I've had before at one of our more high end restaurants. Instead of bothering with a double boiler I simply melted the chocolate cubes and butter together until smooth and shiny before adding the rest of the ingredients. Over all I think this was a very good recipe. The only 'problem' is that it is so rich that one can only have a few bites at a time. Chocolate lovers dream.

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Erin Skywalker

Cooking Level: Beginning

Living In: Sioux City, Iowa, USA

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Reviewed: Apr. 20, 2008

Oh Yum!!!!! So quick and wonderful!!! Our 15 year old daughter made this cake up in no time. She really worried that it wouldn't turn out without flour. She was completely amazed that it not only turned out....but that it is some of the best chocolate cake that we've ever had!!! She used regular semi-sweet baking chips...and followed the rest of the recipe. She did bake it for 5 minutes longer...that is just probably difference in ovens. We didn't even need frosting to enjoy this cake......so good! Thanks So Much For This Recipe!!!! This will Be Our Family Favorite!!!!!!!!

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Nebfam

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Reviewed: Apr. 19, 2008

I made this and it was the hit of a baby shower, however I did triple it and bake it in muffin cups, lined with paper which I peeled away after the cakes were cool. Each muffin cup was filled 1/4 cup of the batter and baked for 30 min, it yeilded 27 cupcakes. I did ice them with ganache, yummy and easy!

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SUZHARDIN

Cooking Level: Expert

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Reviewed: Apr. 19, 2008

This was good for what it was. The family and I just prefer cakes with flour! I give it 3 stars because it was murder to get it out of the pan.

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czechmom

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Apr. 18, 2008

What a wonderful cake! Very rich and fudgy, so a little goes a long way. I baked it an additional 5 min. since it didn't seem to have set up all the way, with no adverse affects. Served with vanilla ice cream and sliced stawberries - tastes just like the Torta di Chocotale at Olive Garden! Definite keeper!

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m&msmom

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Reviewed: Apr. 18, 2008

WOW, yum! So rich and moist. It looked great when I left it on the rack to cool, but when I tried to move it onto a serving plate it fell apart. Literally, into about 5 big pieces. Might have been something I did wrong? It still tasted amazing and I will definitely make it again. Thanks!

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Emily

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 18, 2008

And they say pigs can't fly!

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johnnyblaze1

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Reviewed: Apr. 18, 2008

I've lived on a gluten-free diet for several years now and love that this cake is both easy and delicious. Normally gluten-free cooking involves a lot of chemistry, mixing flours and crazy ingredients, with variable results. Not so here. It doesn't require complex flours and always turns out well. I've made it for gluten-full friends who loved it. For variation, top with caramel sauce (the kind from jar works fine) and fresh strawberries.

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DJSpatula

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Reviewed: Apr. 16, 2008

It's pretty good! I used Nestle's Chocolatier baking bar (I think that's what it's called!!). I do wish it was a little puffier, but maybe I will whip my eggs a little longer to get a taller cake. Mine was very, very good. Served with whip cream with cointreau added and strawberries! yum.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 5, 2008

Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 full bars of Ghiradelli Bittersweet Chocolate (8 oz. total) and skip the cocoa powder completely (ADD 8-10 min. cooking time). I still use the same amount of sugar. Using ALL chocolate bars gives this a silkier texutre not to mention a stronger chocolate flavor. 4 stars as written, 5+ stars for slight alteration. Serve with fresh sliced strawberries or raspberries and a dusting of powdered sugar for a dessert made for company.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 31, 2008

I baked mine in a 10" silicone cake pan and put it in a cookie sheet with about 1" of water to help with the dryness. I greased and lined it with wax paper just to be sure and it turned out of the pan beautifully. I do not recommend cutting down on the butter. The center was perfect and if I had not tried to cut the butter a little I am sure it would have been good all the way round. To be honest though I am partial to the Flourless Chocolate Cake 2 on this site. I use my silicone cake pan on both recipes and they turn out wonderfully. Thank you for this recipe.

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