2zzredhead Profile - Allrecipes.com (15091887)

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Home Town:
Living In: Bel Air, Maryland, USA
Member Since: Dec. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Wine Tasting
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My darling daughter, Flannery, a professional NYC model :)
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Recipe Reviews 8 reviews
Fabulous Fudge Chocolate Cake
Wow, just wow!!! I am an avid dessert maker & this was just what I was looking for!! It was dense , but not too dense, moist & fudgey! What I won't do again is use parchment paper to line the pans (I did two rounds) as it made the sides dent in on parts around the cake. I could have cut the edges, but my 12 year old daughter told me not to. The icing I used was horrible (Fudgey icing on this site) -it was more like a thick glaze!! The deliciousness of the cake itself saved the day!! Try it exactly as is, you won't regret it!!

0 users found this review helpful
Reviewed On: Sep. 28, 2014
Caroline's Chocolate Fudge Frosting
It was runny, even after refrigerating a little, so it was basically a thick glaze. It wasn't very chocolatey, even though I used more chocolate than called for.

0 users found this review helpful
Reviewed On: Sep. 28, 2014
Flourless Chocolate Cake I
I have been baking for about 30 years & I thought this was a good recipe. There is no need for a water bath. Put parchment paper sprayed with Pam in the bottom of a spring form pan. You really don't need to cut it to fit, but the edges with come out sort of scalloped. I used a bag of Nestor's chocolate chips @ about 3 ounces of bittersweet cocoa/oil, as I was out of chips. The only difficult thing about this recipe, is the need for extra hands/bowls. I left 6 eggs lightly beaten out on the counter while I made the other stuff and I microwaved the chocolate with no issues. It might help to use room temperature butter-because the hot sugar cools off a bit & might not melt your butter all the way through. I also substituted Kahlua for the water. I baked it for about 45 mins-perfect. It is very rich-the edges have an ever slight crisp while it's still warm & the whipped mouser texture as you bite into it. We are going to try it cold as well.

3 users found this review helpful
Reviewed On: Aug. 14, 2013

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