So chocolaty and fudgy! The ganache was my favorite part. I had a bit of time mixing the butter in by hand so the cake did end up a bit crunchy with butter not quite mixed in. I did use a 9in cheesecake pan.
This is without a doubt the BEST chocolate truffle cake I've ever had. However, I had such a time getting the cake out of the pan that I nearly destoyed it. I double lined my pan, per a previous reviewers suggestion, but still had a heck of a time getting the cake to release. I plan to make it in the springform pan next time.
amazing chocolate cake, this is a dense rich slice of chocolate heaven, a chocolate lover's dream dessert and one i will make again very soon, thanks for posting LifeIsGood, this was made for KK's Chef's Pick forum game
"My life is forever changed" is how one guest commented on this fabulous dessert. It was so amazingly chocolate-y and rich. I've never had so many compliments on a recipe; I will be making this again and again. I made this from 2Bleu's book #231450, and this one is going into my 2009 faves! The directions were a little problematic for me; I wasn't sure why this would be either 1 hr 15 minutes or 1 hr 30 minutes, as there is no description of when it is done. Also, mine was completely glued to the pan (the directions don't say when to remove from the pan). Next time I will try 2 layers of parchment paper to see if one layer will release from the other. I had to pry it out of the pan, but once we frosted with the ganache it still looked beautiful. Thanks for sharing this amazing recipe!
I made this awhile back to see if it was something I could make for Valentine's day, and it was a chocolate lovers dream cake! What an awesome find! I made following the recipe and wouldn't change a thing! Yum yum!! Thank you!
This recipe made it into our Book #231450. - 02/01/08 When you said "decadence" you weren't kidding! This is awesome. I was intrigued with the idea of a flour-less cake, and being a chocoholic... this fit the bill. I downsized the recipe to a mini-loaf pan (quartered it) and cooked in water-bath as stated. It came out quite nicely. I only cooled the ganache to syrup consistency and poured over top and then dusted it with powdered sugar for presentation... (I know, but, I couldn't wait!) It came out nice and velvety and surprisingly cake-like. Thank you for this luxurious treat! ~Buddha
Oh, yes, this one is definitely for me! The tast of all that chocolate is like . . . well, it's GREAT! Next time I'd love to have this served with some kind of fresh berries, whether strawberry or raspberry or . . . Was gonna share this with some neighbors, but didn't ~ Kept is all right here at home! Thanks so much for sharing your great recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]