mrosenthal93 Profile - (183287750)

cook's profile


Home Town: Connecticut, USA
Living In: Texas, USA
Member Since: May 2014
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Hiking/Camping, Camping, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
Recipe Box 1 recipe
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Recipe Reviews 1 review
Flourless Chocolate Cake I
This recipe came out absolutely delicious! I will be keeping it on hand for all future parties and gatherings where I am asked to bring some sort of dish. It is sure to WOW everyone there and make them think you are a professional baker! I actually did not make a glaze to cover the top, but I did have a chocolate/fudge frosting on hand that I thinned out and spread over the top. It worked nicely. In the future I think I will make a raspberry or strawberry chocolate glaze with the actual fruits in it to add on top. My suggestions/recommendations for those who had trouble with this recipe: 1. The cake is supposed to be wet when it comes out of the oven. DO NOT bake it at a higher degree or for longer or it will be dry. 2. Freeze the cake in the freezer overnight. The fridge just did not get the cake hard enough and didn't congeal everything properly. ALSO, when you are done eating it, put it back in the freezer. It starts to melt a little bit like an ice cream cake. This will keep it firm. 3. Line the pan with parchment paper and cooking spray. It becomes fudgy and will be difficult to remove. 4. Chocolate/bakers squares can be expensive. I used kroger/store brand semi-sweet chocolate chips and it was delicious. I measured out 18 ounces in a measuring cup and couldn't tell there was a difference. 5. Make sure you boil water FIRST to put into the water bath pan. Also, make sure that you place the pan with batter into the water bath pan first before adding the water. Enjoy!

4 users found this review helpful
Reviewed On: May 11, 2014

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