By Heather V. on January 26, 2007
"This is the most rich and delicious cake I have ever tasted. I think it needs something like a raspberry sauce drizzled over the top when it is served. Other fruits which go with dark chocolate might also work. Perhaps some fresh whipped cream? Depending on your tastes, I recommend something to compliment it's richness. This cake recipe was created by Alice Medrich exclusively for American Health magazine. Medrich, author of the award-winning Chocolate and the Art of Lowfat Desserts, doesn't use artificial sweetener or fake fats."
Serving Size: 1 (68 g)
Servings Per Recipe: 2
"I made this cake a few times several years ago, and it's the ultimate lowfat almost-flourless chocolate cake. It's nice and deep chocolatey, and so creamy and luscious that it's hard to believe it's lowfat!"
"I made this cake for a dinner party I hosted and it didn't turn out as I expected - it was very bitter tasting. I followed the posted measurements and directions - just didn't like the end result. I have made other cakes similar to this is my bakery with excellent results so I am not sure what happened."