Reviewed: Oct. 26, 2009

This is an AMAZING chocolate torte - it's dense, moist and oh-so chocolatey. I cut down the number of eggs to 3 and it still tastes great.

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elainelow

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Reviewed: Oct. 5, 2009

last christmas i made this cake as a supprise for my boyfriends father who grew up in france. he loves this cake and i am making it agian for his birthday in 8 days :)

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aura_bryt

Cooking Level: Intermediate

Home Town: Gretna, Louisiana, USA

Living In: Grayland, Washington, USA

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Reviewed: Aug. 9, 2009

A friend of mine has a french foreign exchange student staying at his house for a month. Her birthday is in a few weeks and I volunteered to make the cake. I made a practice cake to see if I could make it correctly and to see how it tasted. I thought it tasted great, as did my grandparents. my dad and sister didn't think so...but they're not known to be sweet lovers

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Pianist827

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Reviewed: Feb. 18, 2009

This cake is great! I have been making this recipe for years now, and everybody loves it. I also was concerned about the lack of flour, but this cake turns out perfect with the ingredients listed. Yum!

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Sherri Q.

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Reviewed: May 7, 2008

beaautifully fantastic!

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twilight9876

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 29, 2008

I made this for my friend who is French, from France. She LOVED IT! She said that she was going to pay me the ultimate compliment and then she said that it was better than her mother's french chocolate cake. It really did taste fabulous. Thanks for the recipe!!!

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JENCHISPAS

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Clifton Park, New York, USA

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Reviewed: Apr. 30, 2007

It's my go-to recipe for a rich, dense and impressive cake for get-togethers. People always ask for the recipe! If you don't have cream of tartar on hand, a pinch of salt will do just fine. I serve the cake with a dusting of powdered sugar and strawberry or raspberry sauce on the side.

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Lauren N.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Prague, Hlavní Mesto Praha, Czech Republic

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Reviewed: Apr. 25, 2007

Abolutely delicious. I added 2 tablespoons of creme de cacao which gave it just a little kick. Stored it over night and didn't crumble at all when I cut it. Everyone love it. Served with vanilla ice cream and strawberry puree. Thank you!

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 14, 2007

Good texture. The cake did fall after it had cooled down, but this type of cake does that. It created a very 'creamy' texture in the centre that was really enjoyed by my family. If you were serving it just as a cake, it could be a bit sweeter, perhaps, but we served it with ice cream, strawberries, and a chocolate ganache which provided the necessary 'sweetness'(I think)and contrasted nicely with the strong chocolate flavor of the cake.

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Carmella

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Reviewed: Jan. 5, 2007

I think this cake is great! Working as a pastry baker, I have made cakes like this before. The cake usually sinks in a little at the top after cooling. I like to fill the indention with whipped cream, freeze it overnight and then glaze with a melted ganache icing. Sooo elegant but still pretty easy.

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your mom

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Tukwila, Washington, USA

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Reviewed: Nov. 21, 2006

Seconds after taking it out of the oven it began to fall. About 10 minutes later it had dropped about 1/2 way down the pan BUT it tasted great anyway! I made this for a dinner party & everyone loved it, I served it with mint chocolate chip ice cream

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jul. 14, 2006

I followed the recipe to a T. The cake was just mediocre. I bake alot and most things turn out very good. After baking this cake, it quickly sank a little. I used the correct technique in "folding" in the egg whites into the chocolate, so do not think that was an issue. The texture was like a fluffy brownie. I probably will not make this again. Thanks for posting though Michelle.

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PIKOGIRL82

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 31, 2006

Incredibly Delicious! Cake was crisp on the outside and moist and fluffy on the inside. I accidentally forgot to add the 3Tbs of sugar to the egg whites but it worked out perfectly, and I tend to prefer not so sweet chocolate cakes. Will definatly be making again.

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AMALIAA

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Reviewed: Feb. 8, 2006

Lovely cake - rich on chocolate (used chocolate with 56% cacao content), but not too sweet. The texture was slightly brownie-like...not sure why because I was careful with the amount of flour after reading the reviews. Served it with rasberrry sauce and whipped cream for my BF's bday. He loved it! Bonus part... the cake kept well for over a week (it's just the 2 of us). Will definitely make again. The Hague, Netherlands

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k_in_NL

Cooking Level: Beginning

Home Town: Mississauga, Ontario, Canada

Living In: The Hague, Zuid-Holland, Netherlands

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Reviewed: Sep. 8, 2005

Very delicious! Took a little time to make, but worth it! I drizzled it with raspberry sauce, then topped it with homemade whipped cream.......yum! All four of my kids loved it, as well as my hubby!

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CLJOHNSON4

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Willmar, Minnesota, USA

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Reviewed: Jul. 26, 2005

very tasty, served at a refined party, and everyone loved it. very nice when drizzled with white chocolate and raspberry sauce, and each piece is garnished with a strawberry and a dash of whipped cream with an alomand wafer and a touch of cinammon on top. will definetely make this agian.

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Faith N. Hope

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Reviewed: Feb. 16, 2005

I had to do a report on France for my Global Studies class and I decided to make this for everyone in the class. Everyone loved it! Also, I took it to my French teacher whom lived in France for 30 years and she said that indeed, it was French, and she wanted the recipe, as well as 4 other teachers!

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LEAPYEARBABEE

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Rockwood, Michigan, USA

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Reviewed: Sep. 18, 2004

I was concerned about the cake having only 1/4c flour so I doubled it and it turned out to be about the consistency of a brownie. Everyone loved the flavor and it was very pretty with the powdered sugar sprinkled over the top. I will make again. It would be very good with a raspberry sauce or drizzled with a chocolate syrup. Update: I've made this cake several times without adding more flour and it is wonderful as written! I do sometimes substitute bittersweet for some of the semi-sweet to give it a richer chocolate taste. Fantastic!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 2, 2002

I LOVE this torte. It is very rich and flavourful. I always serve this for desert when I have dinner parties - everyone asks for the recipe. I use the recipe for Raspberry Sauce, and top the torte with that, along with fresh whipped cream (no fake stuff for this desert!)

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