I'm only giving this 5 stars because of the changes I made to it. I was a little nervous about the raw eggs, and 1/2 c of coffee seemed like a lot, too. These are the differences in ingredients that I went with: 3.5 oz dark choc cadbury bar 2 tbsp instant coffee granules just enough water to dissolve the coffee, maybe a tsp, didn't actually measure, just got it wet did not use honey at all because I forgot, but it didn't matter, it was fantastic without it 6 tblsp butter Changes to the directions: In my countertop mixer, I beat the eggs and sugar for about five min, or until pale yellow. Using a double boiler (or make-shift one in my case), I put the egg mixture in the pot and started adding the chocolate a little at a time until it was melted and smooth, then added the butter, about a tblsp at a time until all smooth. Next I removed the mixture and returned to the mixer. I dissolved the coffee and added it to the mixture, mixed, then began adding the cocoa powder a little bit at a time until smooth. The mixture will be very thick at this time. I whipped the heavy cream until stiff peaks formed, then tried to fold it it, but it looked lumpy, so I jsut took a whisk to it to get the lumps out. When it was smooth, I put it in my lined pan and refridgerated for about 8 hours. It turned out perfect! I chose to put my in a shallow pan, instead of a loaf pan so that I could use a cookie cutter to make a heart (Valentine's Day). Highly recommend this dessert!

Reviewed On: Feb. 15, 2012

So suprised how much I liked this. I doubled the sauce reciped and served it on the asparagus and some porterhouse porkchops. SOOOOO good!

Reviewed On: Sep. 7, 2011

I made this exactly how the recipe said, and I wouldn't change a thing, although I may have accidentally added a little more whiskey than the recipe called for (not because I was drinking it...lol), just misread tablespoons instead of teaspoons, and it was awesome. I will be making this again soon.

Reviewed On: May 8, 2011