Rating is NOT based upon the recipe given, but is based on the following changes. I made the cakes twice, once following the recipe as given, and the second time making some changes. I believe the second time was the five star quality.
First off...to use all semi-sweet chocolate is not going to impart the rich quality one would expect, so I split it into a combo of semi-sweet chocolate(2oz) and bitter sweet chocolate (6oz) Next instead of using regular granualated sugar, I changed it to confectioner sugar and bumped it to 1 1/2 cups -which also made up for the quantity of bittersweet chocolate used -the confectioner sugar gives a finer texture, and is not grainy. I also bumped the butter up to 1 1/4 cups - I also increased the flour from 2 Tbsp (1/8 cup) to 1/4 cup. I changed the quanity of eggs also, using 3 whole eggs, and then using 3 egg yolks, and to give it some added flavour, I added in 1 tsp of pure vanilla extract, and 2 Tbsp grand marnier. I baked it at 425 minutes for 14 minutes.
All I had to do was melt the butter, and chocolate, and then mix in the remaining ingredients and pour into 6 well greased oven-safe custard cups
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