2 Reviews

We've made this recipe now a couple of times and it's wonderful. I take the nuts out because the kids aren't fond of them, but it still is delicious. (I think the nuts would be a wonderful addition!) The note to use excellent chocolate is an important one. The chocolate really makes the cake and I used good quality bar chocolate both times and it was excellent. Thank you for sharing this recipe. We'll be making this over and over and over!!!

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Akikobay March 12, 2003

This is so easy and delicious! As my family did not care much for dark chocolate, I compromised by using 60 gm 70% and 140 gm 45%. To cut the sweetness, I used salted cashewnuts in place of pecans - and also sub half of the butter with peanut butter (my DH´s a big PB fan!). I opted to use a brownie pan to get bars. I did have a problem with cutting though, some of the slices crumbled - it could be that I did not pack it well enough. But anyway, we devoured half of it within 20 minutes!! Lovely recipe that I plan to do again soon. —

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Adelynn December 20, 2004
Chocolate Fridge Cake