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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30 users found this review helpful

Reviewer:

DICKSIELEE

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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15 users found this review helpful

Reviewer:

misspiggy067

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Packwood, Washington, USA

Reviewed: Nov. 4, 2006

This is the BEST!! Everyone needs to try it just once!! Great for entertaining!!

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13 users found this review helpful

Reviewer:

Melissa

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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4 users found this review helpful

Reviewer:

sunny

Reviewed: Feb. 7, 2011

This is absolutely delicious desert, but it doesn't have the same texture as regular cake so don't expect that. It's 1,000 times better. I didn't have a 9" pan, but I found it to fit perfect in two 8" pans and helped it to go further for more guest. As for the individual who mentioned that chocolate squares have soy protein; all the research I've done indicates that soy protein is gluten free and safe for individuals with celiac.

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3 users found this review helpful

Reviewer:

Living Alaska

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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3 users found this review helpful

Reviewer:

ammg

Reviewed: Sep. 8, 2010

It was a great recipe. However if their are any ciliacs thinking of trying this recipe i recommend you check the ingredients on the chocolate squares as they often contain a soy protein.

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2 users found this review helpful

Reviewer:

meisme1

Reviewed: Apr. 5, 2010

Absolutely amazing. I was very worried about this recipe going into it but thought Iwould give it a shot. Glad I did as everyone loved it. Great recipe.

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2 users found this review helpful

Reviewer:

Dewars

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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2 users found this review helpful

Reviewer:

laurscookin

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: May 25, 2012

FANTASTIC. I made this for Mother's Day and my mom could not have been happier. We ate it same day, and next day, and it's delicious both ways. Keep in mind, the more you beat the eggs, the more dense the batter will become. I barely beat them and the cake was delicious. I decorated the top with fresh raspberry instead of the puree and it was delicious.

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0 users found this review helpful