While I've made better flourless chocolate cakes this was still easy and incredible tasting! The other recipes call for so much more chocolate and are more expensive to make. This one goes together about as fast as any box mix would (I melted the chocolate and butter together in the microwave at 50% power for about one and a half minutes, stirred until the chocolate was completely melted, then stirred the rest of the ingredients into that bowl, and had only one bowl to clean). My boyfriend absolutely loved this! I used 4oz Ghirardelli bittersweet chocolate, which I think was really good in this and I prefer it to the semisweet- I believe a chocolate dessert is only as good as the quality of chocolate used, and Ghirardelli's bittersweet is the most affordable and readily available of my favorite chocolates. We made this at my boyfriends house and he had Hershey's cocoa powder (I usually use Dutch processed from Penzy's, but this was very good, and I will use it again) and only a 9" cake pan, so I reduced the temperature to 275 degrees because the batter was thinner in the pan. The results were rich and decadent and extremely chocolaty. We put some whipped cream on top. It was great warm, but I liked it even better cold the next morning. He took the rest to his son in a care package to take back to school with him. Now I have to make another one! Like I mentioned above, I really appreciate how inexpensive this is to make. Thanks so much!
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While I've made better flourless chocolate cakes this was still easy and incredible tasting!...