Reviewed: Nov. 16, 2009

although i messed up the first time and added a cup of espresso grounds (unbrewed) i imagine that if done right this is probably a good recipe. when looking on line for similar recipes i found that nobody really described the type if pan to use or how to seal a spring form pan .......

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Reviewer:

sunny

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Reviewed: Oct. 25, 2009

It is simple, both with regards to ingredients and making. I made it as a part of a cake menu, as the choice for true chocolate lovers and it was a true success at the party.

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ammg

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Reviewed: Apr. 2, 2009

The flavor is good but the texture was not. No one liked it in my house or my neighbors as I gave her some to bake up. Broken up into pieces in like an ice cream blizzard or topping it is good but I won't make it again. Not cakelike or fudgelike.

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laurscookin

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 30, 2008

This is an excellent recipe. I made it for a potluck and everyone enjoyed it. Used a springform pan instead of cake pan as there was way to much batter for the cake pan. Topped with fresh strawberry sauce.

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Reviewer:

misspiggy067

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Packwood, Washington, USA

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Reviewed: Dec. 14, 2006

Very easy recipe to make. The amount of batter is more than enough for one 9" cake pan. I had to use several custard cups to accommodate the extra. Not a problem. What was a problem was the texture of the cake after being chilled over night. The cake which had a rich, cake-like texture after cooling to room temperature became fudge-like after being cooled overnight. I tasted the cake both ways and do not feel that the flavor (which was very nice) improves with time. I might make this again for a real chocolate diehard but I would definitely serve it same day at room temperature.

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