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A very nice chocolate cake. The rum and coffee are a nice addition, will definitely make again. Thank you for sharing.
This was simply DELICIOUS !!! Everyone raved about how moist it was & lovely it tasted. I used a Chocolate Rum Liquier I had on hand and finely ground coffee beans - it just gave this cake a great flavour. DH (whose is gluten intolerance) and other family & friends loved it and couldn't believe there was no flour. It was easy to make and great instructions. Thanks Miss Olivia for a new family favourite !!
Excellent cake--very rich, with wonderful chocolate flavor. I loved the hint of brandy and, of course, the espresso. I melted the butter and chocolate in the microwave and waited to beat the egg whites until I was ready to add them. I lined the bottom of a springform pan with parchment paper, which made serving an easier task. The top of the cake did crack while cooling, though, and cracked even more while being cut, with large parts separating from the rest of the cake and falling off. This made for a less attractive presentation, but I just replaced the parts as best I could, covered the top with powdered sugar and tossed on a sprig of chocolate mint. :) With flavor like this, I don't think you'll hear anyone complaining about a few cracks. :) Thanks for sharing the recipe!
Since these ingredients were measure by weight instead of volume, it took a bit longer to put this together, as I had to keep looking up conversions. It had a good dark chocolate flavor (I used ghiradelli) but may not be sweet enough for some people (I loved the dark choc, DH prefers milk choc) I did seem a tad bit dry, but this was remedied by serving it with homemade coconut ice cream and fresh berry sauce.