4 Reviews

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This is the third time I have made this cake. It is one of the most delicious cakes I have ever tried. No problems with it being dry. I even changed the chocolate ratio (ran out of brick chocolate and had to fill in with unsweetened cocoa powder and sugar) it still turned out wonderful!

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Robin Vk September 15, 2009

I made this for my boyfriend and I for Valentines day... It turned out really tasty..It was almost like a thick piece of fudge or a brownie... I used raspberry jam and the liquor for the sauce and served it with whipped cream... very yummy! though I had to cook it almost 20 minutes extra.

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Meli-lynne February 15, 2006

Amazing! Awesome! Decadent! Delicious! MMMMMMM! Mama

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Mama's Kitchen (Hope) August 31, 2005

I used 70% dark Belgium chocolate which gave the cake and ganache an awesome flavor. Unfortunately, the cake was so dry I had to serve it with ice cream. I cooked it for 20 mins at 350. The amount of flour (1/3 cup) and the instruction in step #8 seem at odds. Any amount more than 2 tbls will not just dissapear. Because the recipe clearly stated 1/3 cup I added the whole amount. The ganache was sensational. Imagine 1/4 inch of dark creamy chocolate flavored with raspberry liqueur! Without the ice cream, the Raspberry sauce would have overpowered the the raspberry flavor of the ganache and I would omit it in the future. The 4 stars are an average of 3 for the cake and 5 for the ganache. Rita, I would love to make this again if you could suggest a remedy for the dryness.

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Lorac March 07, 2003
Decadent Chocolate Cake on a Bed of Raspberry Sauce