This is an excellent recipe. I have made the cake twice with different results. The first time, I used a springform pan and it sank in the middle. The cooking time was too long, as the springform allowed more heat to circulate and baked the cake too quickly. The second time, I used a 9.63" Nordic Ware non-stick pan and it turned out perfectly. I substituted coffee for the water and used 12 ounces of 70% cacao bittersweet Ghirardelli chocolate and 6 ounces of 60% bittersweet Ghirardelli. It was perfect! The consistency of this cake should be creamy and dense like a truffle. If it's dry and cake-like, it's been cooked too long. It's simpler to release the cake from the pan if you use a piece of round parchment paper. Before you serve it, let it sit at room temperature for a while because it brings out the flavor of the chocolate (much like fine cheese). It needs something acidic such as raspberry coulis served with it to counteract the sweetness or unsweetened heavy or whipped cream. A very elegant and sophisticated dessert. I want to try using 70% bittersweet Lindt chocolate next time.
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This is an excellent recipe. I have made the cake twice with different results. The first...