Simple to make and very delicious. I didn't have Ghirardelli bittersweet chips or bars on hand, so I used Baker's Semi-sweet squares, but I added 1/4-1/2 tsp dutch cocoa powder to the center mixture and the cake mixture, which worked out just fine. It was still so deep and rich and chocolatey that it was quite necessary to serve with whipped cream. I loved how simple the recipe was, too, and you can store the separate parts in your fridge for a couple days for when you desperately need something terrifyingly chocolatey and are ready to dirty a ramekin...
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Simple to make and very delicious. I didn't have Ghirardelli bittersweet chips or bars on...