Reviewed: Feb. 19, 2008

I served this cake with strawberry sauce instead of the caramel (blended frozen strawberries with a splash of orange liqueur). Was a huge hit with everyone- got many 'MMMMMmmmm's with eyes closed :) I think the strawberry sauce lightened it up just a tad. The cake is definitely rich and super chocolatey, just as it's supposed to be. A 'must make again' keeper!

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Reviewer:

NYXCHIK

Reviewed: Feb. 12, 2008

Not very impressed :(.....it wasn't sweet enough, it had a very bitter taste....will not make it again

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Reviewer:

Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Long Beach, Mississippi, USA

Reviewed: Jan. 24, 2008

I made this exactly as the recipe is written. It was very moist and dense and wonderful! LOVED the caramel sauce and may just make that by itself for ice cream too. Yum!

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Reviewer:

BETHDARLENE

Cooking Level: Beginning

Home Town: Milford, Iowa, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Dec. 26, 2007

Chocolate heaven! Texture is somewhere between a brownie and fudge. Very dense and rich, but oh so good. I did not make the caramel sauce, but I think the cake is fine by itself, or even with a dollop of whipped cream.

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Reviewer:

JULIEUNC1

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Charleston, South Carolina, USA

Reviewed: Dec. 11, 2007

I was traveling with this recipe so I couldn't have it warm and there were not facilities to make the caramel sauce so I cannot speak to that aspect. Given these challenges I wanted the cake to have a little something special so I substituted 1/4 cup of Mint Chocolate Baileys for 1/4 cup of the butter. This change imparted a nice flavor of the minty Baileys without being overpowering and maintained the texture and integrity of the recipe. I will make this again

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Reviewer:

Stacey C-M

Reviewed: Dec. 3, 2007

For the seconds it took to prepare, this was fantastic! Light, fluffy and VERY bittersweet-chocolately. I cut the recipe in half and still ended up with 11 cupcakes. Used my own caramel sauce (similar but without lemon). Mmmmm. Will use this again when I have a deep chocolate craving. Thank you!!

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Nov. 26, 2007

The cake recipe is fabulous!!! I couldn't stop eating it. Very rich and chocolatey! I didn't make the caramel sauce so I can't rate it.

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Reviewer:

FASTCOOKIN44

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Nov. 23, 2007

This was wonderful! I think I cooked the cake too long as it was a little brownie-ish, but it still tasted delicious. I made the caramel sauce exactly as directed and it turned out wonderful! I'll never buy caramel sauce again, I was so pleased with it.:)

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Reviewer:

grenegirl

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Reviewed: Nov. 5, 2007

Amazing! I decorated this with powdered sugar sprinkled through a stencil - it looked really pretty and thrilled my chocolate (not caramel) loving husband :) And our gluten-intolerant friend pretty much salivated over it (it's been a while since he's had good gf desserts). I will make this a dessert staple in our home.

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