Recipe by GANCHROW
"A rich complex bittersweet chocolate cake which is simple to make and always loved by all."
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semisweet chocolate, chopped
1 1/4 cups
unsweetened cocoa powder
1 1/2 cups
1 1/2 teaspoons
fresh lemon juice
I was looking for a recipe similar to a flourless chocolate cake I had years ago at the old Berghoff restaurant in Chicago. I've found it! This is rich, dense and fudgy. It has a nice, dark flavor. I have never cared for dark chocolate, but I loved this cake. I agree with previous reviewers; be careful not to overbake! I used a 9" springform pan and set my timer for 35 minutes. After I first checked it, the toothpick was very wet. I checked it again every minute or two. It only took five more minutes for the toothpick to emerge dry!
I garnished the cake with a sprinkling of powdered sugar and a few strawberry fans. I served it with whipped cream (non-dairy whipped topping just wouldn't cut it!) and vanilla bean ice cream.
I also made the caramel sauce. It wasn't bad, but it was rather thin. I wasn't crazy about the taste, but then again, caramel is my favorite thing in the world and I am very particular about it! I do agree that it may have tasted a little better without the lemon juice. All that being said, though, I feel that ANY kind of caramel sauce was unnecessary. In my opinion, the sweetness of the caramel sauce competed too much with the rich cake. Whipped cream and/or a raspberry puree would be more complimentary.
My husband and I were very disappointed with this recipe. It was very bitter and heavy. The caramel sauce wasn't that wonderful either. There are definitely much better chocolate cake recipes out there!
This was selected as a gluten free recipe for an office potluck -- I followed the recipe exactly for the cake using nestles semi sweet baking chocolate, unsalted butter, medium eggs (not extra large) and plain old sugar in a regular old cake pan with parchment on the bottom. The top rose and cracked, looked like a brownie. The edge was a little crumbly but no problem getting it out of the pan, a little low in the middle. I used dark chocolate truffles that were too soft at room temperature to serve and melted them with a few milk chocolate dove candies to harden them a little. A very dark chocolate drizzle to decorate it. Rave reviews, no leftovers. Very rich, very dense, very satisfying for the chocoholics -- it will reappear at the office christmas party -- maybe with some peppermint or coffee added ... Yum!
This is a wonderful recipe. The only changes I made were to put it in a 9" springform pan because that is what I had and to bake it 40 minutes instead of 45 minutes but that could just be my oven. It is very moist and rich tasting and doesn't even need the sauce or whipped cream if you choose not to use it. If you find that it is in any way dry, then you are either overbeating the mixture or baking it too long. I believe that using a whisk to incorporate the ingredients makes for less chance of overbeating the cake.
Dense and rich and SUPER chocolaty -- this is enjoyed by everyone, not just those who are wheat-sensitive. The key to a rich caramel sauce is to let the syrup cook until it is DEEP AMBER and not a moment before.
I made this for a friend on a gluten-free diet, and she described it as "super heavenly." I followed this recipe exactly, but all I had was a 9" springform pan and it came out alright. As someone else mentioned, the top does get a little crusty like a brownie, but the texture is more like a rich brownie torte. No one can tell it's gluten free!
EXCELLENT! I did NOT make the carmel sauce. Instead I topped it with a crushed strawberry/Grand Marnier suace and fresh whipped cream.
I chose this recipe because my friend has Celiac's and therefor can't have gluten. I made this for a dinner party at her house and everyone LOVED it!
One note, I did whip the eggs prior to mixing them in with the other ingredients. I will certainly make this again!!
This was pretty good - my gluten-sensitive family members were so happy to have a tasty gluten-free dessert! I strongly recommend a sizeable scoop of vanilla ice cream with your very small slice of this extremely rich dessert. I made this recipe exactly as directed (minus the caramel sauce), and I found it very easy, but would recommend using a spring form pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Flourless Chocolate Cake with Caramel Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 544
** Calories from Fat: 307
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