Reviewed: May 3, 2013

Honestly, I wasn't going to rate this one, because I did t have all the ingredients, so I substituted! (When a pregnant lady has a craving, she'll try anything!) even though I subsist used oil for the butter and used slightly less chocolate (it was all I had in the house), it came out wonderful! Not as dense (for lack of the butter) but almost fluffy but with an excellent flavor. Next time I want to try it with all the right ingredients! Yummy!!!

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Reviewer:

SusieQ

Reviewed: Mar. 4, 2013

Not at all impressed with this. Easy enough to make, but I think it's quite bland. This is more like a brownie than a cake.

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Reviewer:

patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

Reviewed: Jun. 23, 2012

This is so good! I am not a big fan of chocolate cake, but I love this one. I did use bitter sweet chocolate chips instead semi-sweet. I put whipped cream and raspberries on top. I will make it again.

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Reviewer:

fatneko

Reviewed: Dec. 7, 2011

One word.......heavenly!

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Shari

Reviewed: Oct. 23, 2011

I have made this cake three times now and even though the second and third ones never looked as good as the first, they were all delicious. My third cake looked like a sunken soufflé, and even the Chocolate Ganache recipe I poured over it couldn't hide its' sadness, but it was a big hit with everyone who ate it. The perfect chocolate fix!

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Reviewer:

Sheryl

Living In: Munich, Bayern, Germany

Reviewed: Aug. 28, 2011

This was as close to the chocolate cake I ate in Paris.

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Reviewer:

Susan K.

Reviewed: Jul. 14, 2011

my boyfriend is from france and this was a huge hit! i cant wait to make this for his family when they come to visit us. i added 9 ounces of semi sweet chocolate and 1 ounce of dark choocolate. as well i added some coco powder to the flour 1 table spoon. i added my own glaze ontop. will make again!!!!!!!!!

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Reviewer:

sama 24

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: May 1, 2011

Turned out perfectly as written.

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Reviewer:

skatru

Cooking Level: Intermediate

Reviewed: Apr. 21, 2011

I did not add cream of tartar, because I do not keep it on hand. I added a bit a baking powder to keep it from sinking and help it rise better while baking. Cream of Tartar, is to help stabilize the egg whites. I was reading substitutes for this product, so in the future I can add a product that does the same thing. Salt is not a substitute for cream of tartar, lemon juice or vinegar, may be added as a substitute to the egg whites to help stabilize them. Substitute lemon juice or vinegar for cream of tartar in your recipes at a ratio of 3 to 1. 1 dash cream of tartar would be 3 dashes or drops, I suppose would be the liquid equivalent of a dash, of either lemon juice or vinegar. It should not be enough, with only several drops to flavor the product but only stabilize your egg whites.

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Reviewer:

BroBro

Reviewed: Feb. 14, 2011

I made this for our Valentine's Dessert tonight. Oh. My. God. AMAZING! I thought it sounded like a lot of work when I first read the instructions, but it was actually really quick and easy! I cooked mine in a flan pan instead of the spring-form, so it cooked in about 45 mins. I covered it with a half batch of chocolate ganache (1/2 cup good quality semi sweet chocolate chips melted with 1/2 cup whipping cream and a splash of real vanilla) I'm for sure adding this to my list of favorite recipes!

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