Flourless Chocolate Cake II
A chocolate lover's delight! Very easy and quick to make, excellent flavor and texture, absolutely no need for frosting, IMHO, but ice cream or whipped cream (or both!) is a must.
Use good-quality BITTERSWEET (baking) chocolate for best results, as in the original recipe published in Gourmet Magazine in November 1997. (Gourmet also omitted the vanilla, which is unnecessary but can't hurt.)
BTW, this is a typical flourless cake -- thin (about 3/4 of an inch thick) and very dense, somewhat like a chewy brownie.
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Dec. 26, 2011