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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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Reviewer:

elinsky


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Reviewed: Dec. 3, 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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Reviewer:

DrKate


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Reviewed: Apr. 1, 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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1 user found this review helpful

Reviewer:

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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3 users found this review helpful

Reviewer:

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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4 users found this review helpful

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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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12 users found this review helpful

Reviewer:

LLANKOWSKI


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