I first used this recipe about 5 years ago. Made it several times and it's always turned out great!
This was a hit! I used a recipe for Mocha Ganache that I just listed.
Extremely delicious. I made it during Passover- garnished with some fresh blackberries and everyone loved it. Will defianately become a regular at our Passover table. Thanks!
This was the BEST! I selected this recipe because it had the most chocolate in it and the family truly appreciated it! While every one ate, all you could hear was, "Mmmm" and then spoons scraping against the dishes. The top was just crusted and the inside was smooth and delicous. We served it with a dollop of whipped cream and a spoonful of black rasberry ice cream. Thank you for a keeper!
Never made a flourless cake before, or used a springform pan, for that matter...But this recipe is so easy and elegant and delicious. I subsitituted Splenda for the sugar and used 77% dark chocolate for the bittersweet. I also served Raspberry Coulis instead of the Ganache...I thought it might be too much chocolate, but this was a fabulous desert. The perfect end to our Valentine's Day dinner. Thanks so posting.
This was fantastic! I served it last night with company and everyone loved it! I wish it had looked prettier but it tasted wonderful. It did take awhile for the chocolate and butter to fully melt and I had to cook ithe cake about 15 minutes longer to get the center cooked. But it tasted sooooo yummy!!!! I covered it with a chocolate ganache (2/3 cream and 8 oz choclate). I also made white chocolate stars and put that around the edge with raspberries. The raspberries helped to keep the cake from being too rich. Definitely a decadent dessert! We loved it and it was easy to put together! You just need to have enough time for it to cook and then chill. Thanks for a wonderful recipe!!