Silky, rich and decadent. It was a smash hit at work. I decided to make it because we have several gluten-intolerant co-workers, but I'll definitely make it again and again regardless. I used 12 ounces of semi-sweet chocolate chips and 6 ounces of bittersweet. The flavor was really good. I'm thinking that a dash of vanilla would round it out really nicely, though. I'll have to experiment. Definitely cut the pieces small - it's very, very rich. I decorated by just melting some white chocolate and drizzling it all over the cake. I'll make this one again and again!
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Silky, rich and decadent. It was a smash hit at work. I decided to make it because we have...