Reviewed: Mar. 28, 2007

Although it came out looking a little iffy, this cake was great tasting. Be sure to make sure the chocolate is cooled before adding the eggs, or in the end there will be bits of scrambled egg on top of the cake.

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Celiberti

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Reviewed: Mar. 20, 2007

Hi there - some people have said their cakes crumbled coming out of the pan - I've since started lining my pan with a parchment round as well as greasing and flouring both the pan and the parchment with cocoa. It hasn't happened since. Also I did a special version of this cake for a friend using 1 tsp of dried ginger and 2 tbsps of grated fresh ginger and it turned out great - like the dark chocolate/giner truffles from Godiva. Enjoy, Shana

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Shana Hillman

Cooking Level: Expert

Home Town: Douro-Dummer, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 25, 2007

Delicious! I used 1/2 tsp. of vanilla, and 1/2 tsp of almond. So quick and simple to make. I used a recipe on here for the hard chocolate glaze. Tastes even better the next day, and cuts better/prettier about 6+ hrs after finished.

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bizzie

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Reviewed: Feb. 8, 2007

THEE BEST CHOCOLATE CAKE I HAVE EVER HAD!!!!! Need I say more?

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S. L.

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2007

I made this in a small bundt pan. When I took it out of the oven it was at least 2 inches tall, but it collapsed to about 1 inch. Maybe flourless cakes always do that. But it tasted fabulous. I used Ghiradelli's 60% cocoa bittersweet choc chips, and a local brand of cocoa powder. I received rave reviews!

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AELAINA

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Oslo, Oslo, Norway

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Reviewed: Jan. 15, 2007

Yummy....delicious and RICH! Craving chocolate cake, I stumbled upon this recipe - glad I did, because it's perfect. So rich that after a few bites I was done (which is a GOOD thing!) and I was glad that I decided against the chocolate glaze that I had planned for this. Went instead with some fruit and would do that again for this particular cake. I don't own a double boiler, so I melted the chocolate and butter over low heat in a regular saucepan - stirring constantly. Also, used chocolate chips and raspberry flavored cocoa mix since that was all I had and they worked just fine! Thanks for a nice and easy chocolate cake!

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Chikee

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2007

Absolutely delicious! Wonderful texture and has a great flake on the top-I just dusted the top with powered sugar and it looked lovely. I used Mexican chocolate instead of semi sweet; it’s a bit darker and adds that hint of cinnamon. I also recommend a dash of salt.

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Yerma

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Reviewed: Dec. 20, 2006

I made this for work where we have a guy who's allergic to gluten. It turned out really good! Everyone loved it. Only thing I would do differently next time is maybe use a sweeter chocolate like milk chocolate, but that's just my taste. I used a semi sweet chocolate ganache frosting with this.

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Mel

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Reviewed: Dec. 19, 2006

Delicious. Made it for my boss' birthday. She eats gluten-free. It was great with the hard chocolate glaze. It tasted like a brownie.

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lkcostello

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Reviewed: Dec. 19, 2006

Super chocolately and super yummy! We didn't even bother with toppings, it was so good by itself. Definately for chocolate lovers. The only reason I didn't give it 5 starts is because it is very stick and hard to get out of even the springform pan I used and it doesn't look like much. You have to dress it up to make it look appetizing, but once it hits your mouth. . .mmmmmmmmmmmm

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Julie T

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Reviewed: Nov. 29, 2006

Easy, easy, easy! I make this cake for dessert for company and everyone loved it. Melt the chocolate and butter together in the microwave on low heat to simplify even more. I paired the cake with Sour Cream Chocolate Frosting (also on this website) and added chopped pecans around the outer top edge then added two rows of Hershey's dark chocolate chips. It looked and tasted fantastic. Our friends left with both recipes and the next day I had to print both recipes for my son's friend's mother because he loved it so much.

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sandy

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Reviewed: Nov. 18, 2006

This is my first ever flourless cake. Make sure you LOVE semi sweet chocolate before you make this. It also helps to LOVE slightly undercooked brownies,too. It was good, very rich & fell apart if cut into too large a piece. The cake does not rise much. I cut it into about 1" pieces so it would stay together. The flavor & texture are good; just remember, it is not your typical chocolate cake. It would be great with a dollop of whipped cream or a scoop of vanilla ice cream to counter balance the intense chocolate flavor.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Nov. 4, 2006

This was my first attempt at flourless chocolate cake, and I'm completely sold! I used dark chocolate chips, a little less sugar, and kahlua in place of vanilla extract. My sweetie and I had to control ourselves from eating the whole thing warm from the pan. I wish I had some vanilla ice cream for the top, but it's still great. It did fall apart though, despite precautions... ;-( It's great for those of us who like our chocolate unadulterated by most anything. I'm going to try other flourless recipes too, but this one is an easy keeper. UPDATE: Baking in a springform pan makes removal much easier!

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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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Reviewed: Oct. 16, 2006

This was a good and much easier version of the flourless chocolate cake. I have made this twice. The second time, I added orange extract and it was purely divine! This is my dream dessert!

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Curly_Gurly

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2006

This is a very simple recipe that makes a very moist, smooth, chocolaty, and heavenly cake! A springform pan would be helpful for a nice presentation, but I was fine with serving it from the cake pan. I used some semi sweet chocolate chips with the baking chocolate and it came out great! A nice change from the usual cake texture. Thanks!

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ajhk

Cooking Level: Intermediate

Home Town: Davis, California, USA

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Reviewed: Sep. 30, 2006

OMG this is sooo rich. I can't get enough of it! I added less sugar and it still came out awesome. I can't wait to make another one!

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LuVeLLe

Cooking Level: Expert

Living In: Singapore, Central Region, Singapore

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Reviewed: Sep. 28, 2006

Definitely use a spring form pan! I used a regular, non-stick cake pan, sprayed with cooking spray and sprinkled with cocoa powder (as directed) and the cake fell apart when I tried to turn it out. I was able to salvage it by pouring the Hard Chocolate Glaze (recommended by reviewers) over it, which acted like cement and filled in the cracks. The glaze saved the day! Flavor was awesome and I'll definitely make again!

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BUFFY9433

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Sep. 24, 2006

This recipe is easy and tastes awesome. I used 1/2 splenda and 1/2 sugar to reduce the amount of sugar in the recipe and it worked perfectly!

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MRSKWRIGHT

Cooking Level: Intermediate

Home Town: Boring, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Sep. 18, 2006

This chocolate cake recipe was very good. It was easy to make, and tasted great. I saw a recommendation to use the Hard Chocolate Glaze recipe with this (http://cake.allrecipes.com/az/HardChocolateGlaze.asp), and it turned out great. This cake is definitly for chocolate lovers though.

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LILY3333

Home Town: Portland, Oregon, USA

Living In: Boulder, Colorado, USA

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Reviewed: Sep. 14, 2006

This is good, but the texture was a little off for my tastes. It was a little crumbly and cakey, where I would have liked it to be more velvety and dense. I may have cooked it a little too long, as I did leave it in for 5 extra minutes. FYI, I used unsweetened chocolate squares (because that's what I had lying around) instead of the semisweet and it still tasted great.

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