Reviewed: Nov. 9, 2009

I made this cake for my mom's birthday party and it was an extremely easy and delicious recipe! It was very rich and if you are a chocolate lover you will LOVE this cake! I also, used the Choc. Genache recipe from this site instead of the caramel sauce,to go with it which was also very easy! I used raspberries for decor on top along with a light sprinkle of powdered sugar and the only request I rec'd was "are there anymore raspberries and do you have any milk?" It got rave reviews from everyone, even my 5 yr old nephew who is very picky (he asked for more berries). If you are a dark chocolate lover like I am, use 70% cocoa chips if you can find them ( I bought mine at Whole Foods grocery store). The cake is very rich, so thin slices are perfect and you can serve more guests, if they don't fight over the last slice, like mine did. I suggest serving it with fresh berries and possibly a small scoop of vanilla ice cream to cut the richness, other wise follow the recipe exactly. You wont be disappointed. I gave this 5 stars (even though I didn't make the sauce) because it was sooo easy to put together and it tasted so decadent. Enjoy!

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NICURN

Cooking Level: Expert

Living In: Torrance, California, USA

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Reviewed: Sep. 12, 2009

Made this for a book club. One of the members is allergic to wheat. I didn't make the Carmel Sauce, but served it with fresh raspberries. Everyone loved it!

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Debbie D

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Reviewed: Jun. 19, 2009

This was rich and fantastic! My mother in law loved it as she was on a gluten free diet for a while. She enjoyed this so much! I made a chocolate ganache to pour over the top! It was heaven!

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Rachel

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Reviewed: May 31, 2009

I gave it four stars because I think maybe a flourless cake can never be the same or as good as a cake with flour, yet this one was delicious and I believe everyone at my party enjoyed it. I did not make the caramel sauce and served it warm with vanilla bean ice cream which was a hit.

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Glacage

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: May 14, 2009

delicious! made in souffle ramikins and it was amazing!

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Shana

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Reviewed: May 2, 2009

Holy-Mary-Mother-of-God, this is good. Do yourself a favor and use high quality chocolate. I'm willing to bet that was the problem with those 2 bad reviews.

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AEEVR

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Reviewed: May 2, 2009

This was sooo good! Restaurant quality. I didn't make the sauce. I served it warm with a sprinkle of icing sugar and vanilla icecream.

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ANGIBEAN

Cooking Level: Intermediate

Home Town: River John, Nova Scotia, Canada

Living In: Melbourne, Victoria, Australia

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Reviewed: Mar. 12, 2009

This cake was FANTASTIC! It was extremely easy and turned out just as I had hoped. I couldn't find my springform pan, so I used a regular cake pan sprayed with cooking spray. I didn't bother with the homemade caramel sauce, I just used the store bought stuff. I served this for a dinner party with vanilla ice cream and caramel sauce and it was a HUGE hit. THANKS!

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Shannon

Cooking Level: Expert

Home Town: Herndon, Virginia, USA

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Reviewed: Feb. 12, 2009

My father-in-law and a friend both have celiac disease (cannot have gluten) so desserts are always a challenge. I made this cake for their birthdays and everyone, including all the guests, loved it. It is strictly for chocolate-lovers as it is very rich and very chocolatey. But, also very elegant served with raspberries or strawberries.

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Cinda

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Reviewed: Feb. 7, 2009

Excellent and easy. The chocolate lovers loved it.

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Bellmorg

Cooking Level: Expert

Home Town: New Glasgow, Nova Scotia, Canada

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Reviewed: Jan. 17, 2009

I'm sorry to be the hold-out here, but I made this exactly as directed (sans caramel sauce) and we found its' taste and texture to be very unpleasant. I am rarely disappointed with a chocolate dessert, but this one had a grainy, artificial taste. Prior to this cake, I didn't think a dessert could be too rich, but this was a strange combination of excessive richness and unpleasant bitterness. After three of us tried it with strawberries and cream instead of caramel sauce, we threw the remainder away.

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Jayne

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Reviewed: Jan. 4, 2009

I have not made this cake, but I have made the caramel sauce many, many times. I just wanted to rate the sauce, it is very versatile and easy to whip up last minute!

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Dec. 29, 2008

My sister can't have gluten so I surprised her with this as a special Christmas treat. She loved it. It reminds me of brownies. Very rich and chocolately. The caramel sauce is a nice touch. I will take others' suggestions and try whipped topping or ice cream next time to see what we like best. For the fun of it I thought about substituting some white choc. chips in place of the 8 oz. of chocolate to see how that tastes.

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Naylynn

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Reviewed: Dec. 11, 2008

I am only rating the caramel sauce and it was PERFECT. I topped a cheesecake with this caramel sauce, drizzeled chocolate, and pecans for a "turtle cheesecake"

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Nov. 26, 2008

I'm wondering if the toothpick/knife method to test doneness might not be right for this cake? Neither a toothpick or knife EVER did come out clean, and I ended up baking too long and burned the darn thing. Even so, with the burnt parts trimmed off and a chocolate ganache frosting, this was a VERY well received cake! Still moist, dense, and deeply chocolatey. (PS I had hot cocoa mix on hand-- not unsweetened cocoa-- so I increased the cocoa and decreased the sugar, each by 1/4 cup. It turned out great!)

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FAMBAMBAM

Cooking Level: Intermediate

Home Town: Lake Zurich, Illinois, USA

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Reviewed: Nov. 7, 2008

I couldn't help but lick the bowl while the cake was in the oven! Excellent! The first time I made it though I did cook it a bit too long, a little shave off the sides and it was as good as new :) I used mini chocolate chips (semi-sweet) and a non-stick spring form pan.

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newtothisgame

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Reviewed: Oct. 9, 2008

My picky little brother loved it. My hubby loved it, and called it chocolate pudding cake. I LOVED it. I didn't even use the caramel sauce (for some reason my family isn't big on caramel). It would probably taste great with whipped cream and fresh strawberries. For a non-frosted cake, I wouldn't want my chocolate cake any other way.

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HanakoLei

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

Awesome!!!! My family and friends, including me myself, are totally speechless. My daughter loves it! Thank you for posting this recipe! I'm looking forward to another great recipes!

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joyz_w

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Reviewed: Oct. 4, 2008

I made this according to the recipe but skipped the caramel sauce and served it warm with vanilla ice cream. We thought it was average. I'd stick to brownies or chocolate cake with chocolate frosting. For someone intolerant to wheat, this might be a real treat, though.

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judiann

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Brentwood, Tennessee, USA

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Reviewed: Oct. 3, 2008

I think if anyone DOESN't think this recipe is not sweet enough, then i think they need to chew on some sugar!!!!!!!!!! Or they have a problem with their taste buds!!!

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