I'm not typically a fan of liqueur flavors in my desserts, so I didn't want to over-do it. I used 1/4c. Godiva liqueur, 1/4c. Kahlua. I was worried unnecessarily - because it didn't taste like liqueur at all. Next time I'll add more. To reduce the fat a little bit, I used fat-free sour cream and substituted 1/4 c. applesauce for one egg. Even so, my boyfriend (who had no idea) complimented the rich texture being "like velvet." Unfortunately, my neighbor who is a chef said she could detect the flavor was from cake/pudding mix, and said I should try doing the same recipe with real cocoa, flour, etc. Maybe one day I will try the real thing in future (especially if I follow the suggestion of using various more expensive liqueur flavors), but for such little work, the flavor tasted pretty great to me!
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I'm not typically a fan of liqueur flavors in my desserts, so I didn't want to over-do it. I...