Flourless Chocolate Cake I
This is the cake I had in a coffeeshop in Erie, PA 15 years ago and have been trying to replicate ever since. It is so dense and rich -absolutely perfect with a cup of chai tea. I made as directed with the following exceptions: used 8 oz Bakers chocolate, 7 oz toll house chips, and followed the directions on Hershey's baking cocoa to make up the difference. I opted out of the hot water bath. The oven was on all day at 500 degrees baking pizzas, I turned it down to 300 after the last pizza, waited 2 hours and baked this exactly 45 mins. It came out perfect -the center wasn't gooey or anything (although it appeared so, the toothpick test came out clean). I tried it when cooled to room temp and it was great with a glass of milk as well. I made it in an 8 inch round cake pan and it was fine. It rose up about 2 inches above the pan and then sunk back. 9 or 10 inch would be better if you have them, as it's a rich cake, but 8 inch worked out good and you can slice thin pieces.
2 users found this review helpful
Jul. 11, 2011