Easy. I made the recipe as-is except I was unclear what kind of chocolate to get, so I got unsweetened baker's chocolate. I knew that would be too bitter (especially given some comments here) so I mixed in a half cup of sugar to it. Perfect. It was still dark, with a bitter edge, but not overpoweringly bitter.
As other commenters have said, the cream is far too runny. I even cooked it a couple minutes longer over medium-low instead of low as people suggested so that it would thicken. It thickened on the stove and I refrigerated for 2.5 hours (yes, a bit short of the minimum recommended 3- I was in a rush for a party.) As a result, the cream oozed over the sides, and the top cake eventually basically pressed it all out. The result? Delicious, although not as desired. I recommend trying some of the other commenters suggestions on improving the firmness of the cream. Easy recipe though and people liked it. I'd try it again.
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Easy. I made the recipe as-is except I was unclear what kind of chocolate to get, so I got...