Reviewed: Jul. 19, 2009

This is a great dessert to make for company. The texture was great, almost like a brownie, and I loved the addition of the ground walnuts. I would definitely make it again, and perhaps try it with some plain brewed coffee instead of the liquor. I did find the measurements for the glaze too high. I would use about half the chocolate, and skip the liquor.

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jacel

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Reviewed: May 31, 2009

What a wonderful chocolate cake recipe! I made this a couple of days ago cause I wanted to try something different for dessert. I accidentally used unsweetened baking chocolate instead of semisweet, but added a little sugar while it was melting...turned out fine. Also I didin't have any coffee liquor so used freshly brewed coffee instead..not a strong coffee flavor, but the cake was still a big hit with my husband who loves all things chocolate!

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gerriann08

Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 11, 2008

I made this recipe a few days ago and i had to convert some of the measurements to grams so I guesstimated for the chocolate and the cake came out beautifully. Everyone who tasted it asked for another piece it's addictive. Even my grandfather who is a picky eater liked it and my grandmother said it was "delightful". It's very hard to mess this cake up! ENJOY!

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Rachael

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Reviewed: Jun. 5, 2008

just awesome!! I have made this cake twice.. i never get more than one piece- and it never lasts more than two hours in my house. both times i haven't had any coffee liqueur in my cupboards, so the first time i subbed instant coffee and some rum, and the most recent time i made my own coffee liqueur of vodka, espresso, vanilla and sugar. both times it was just exceptional. a truly decadent cake, but keep it in a safe place while it cools or you might not get a chance to taste any!

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elinsky

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Reviewed: Dec. 2, 2007

Made this for a dinner party... everyone loved it. Just the right amount of chocolate flavor without being way over the top. My only complaint was that it didn't taste cofee-y at all.... just chocolately. Might need to add instant coffee. Did use the tip with putting the flour in with the walnuts... worked great.

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DrKate

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Reviewed: Mar. 29, 2007

My husband and I really liked this recipe. The flavor and texture of the cake was very good. I will definitely make this again.

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cutie

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Reviewed: Jan. 20, 2007

Very rich and decadent. Comes together quickly. I too recommend lightly geasing and gflouring the bottom and sides. Raspberries on top were a nice touch.

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AlwaysCookin

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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Reviewed: Oct. 26, 2004

Wow, this is definitely a keeper!! Simple and fast- very chocolately, very decadent! Wonderful for company. As with the previous reviewer, I found it helpful to add flour when grinding the walnuts. Looks and tastes even better when served with fresh raspberries (and a raspberry coulis if you have time).

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canadiancook

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Reviewed: Feb. 16, 2004

Holy Cow, is this chocolatey! I made this gluten-free, substituting corn starch for flour, and extra strong coffee (4x) for the chocolate liqueur. It got raves, but you can only eat a small amount. Next time I will grease and flour the bottom of my pan. [Note: walnuts have a lot of oil in them, and there is a fine line between ground walnuts and walnut butter. You may want to add the flour to the nuts as you grind them.]

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