By Izzy Knight on May 30, 2002
Photo by Karen=^..^=
Photo by Karen=^..^=
"I am a terrible baker, but this dessert is one of the few dishes that I did NOT blow! It turned out so wonderful that we ended up eating the dessert first that night. This is a wonderful dessert for those gluten intolerent. And if I can make this cake, anybody can :P. *The recipe is right out of The Vancouver Province."
Serving Size: 1 (73 g)
Servings Per Recipe: 6
"These are delicious! Rich but light, if you can believe that :) I used milk chocolate because semisweet bothers my stomach, but they were still awesome...I am sure the semisweet would have been a bit more decadent! I also used miniature muffin tins. They took 4 minutes in the oven and it made 27 minis. Thanks! The kids LOVE them! P.S. I am uploading a picture of what mine looked like until you post one of your own :)"
"These are wonderful! I made them this weekend then froze them for later. I ate one straight out of the freezer tonight. I think next time I am going to put some whip cream on the top before I freeze them. This will become part of my OAMC routine. thanks!"
"Thank you so much for the wonderful picture! Glad you enjoyed them!"
"Great, easy recipe that has few ingredients. My mom is gluten free, and I wanted to make a baked desert that didn't need a special flour. This was perfect and everyone enjoyed it. Very rich, but so good with fresh strawberries and whipped cream. I used semisweet chocolate chips and also pieces of dark chocolate bars with dark chocolate cocoa...a very good mix! I accidently overbaked mine by a few minutes, so mine weren't molten, but they were still nice and fudgy. Make a double batch of these so you have enough to share!"
"This was oh so delicious! I made mini ones per Karen's suggestion with semisweet chocolate (I actually split the recipe in half and got 12 adorable mini cakes!)! Thy were just the right amount of sweet, and we gobbled them up without needing any sugar or whipped cream. As soon as we finished, I made another batch, but I was in such a rush that I forgot to whip the egg whites and just put everything all together. The batter was liquidy and they weren't "molten," but the result was, as a friend put it, a cross between a "souffle and a truffle"! Yum! Thank you so much for this keeper! =)"
"YUMMY!!!! I am going to listen to Renea' and make a bunch for the freezer. What a great solution to my chocolate cake cravings."
"Apparently everybody else liked these, so I won't give it the 1 star rating I personally think it deserves. I thought these were terrible. Spent an hour making htem and eagerly anticipating eating them and they were BITTER - like eating plain cocoa. Checked and rechedked the ingredients list, and I used everything exactly as listed, followed the instructions to a T. I was very disappointed and wound up throwing them all away and just eating the freshly whipped cream ."
"We still have chocolate coming out of our ears from Easter so your recipe was a great find. It was really YUMMY and easy to make. Thanks for sharing Izzy!"
"Outstanding!!! I used Splenda in place of sugar and "Just Whites" for the egg whites. Thanks for a great recipe!!!!!!!!!!!!!!!"
"We love these and I have made several batches this week. We have been on SOuth Beach/Atkins and our need for sugar has really decreased. These are not sweet, just perfect. I am putting it up there with my all time fav recipes. "
"I did what Karen did but they took a little longer for mine to bake. For some reason, the first batch sank a little in the middle so I placed 2 half strawberries in the middle and topped it with a dob of whipped cream. Absolutely delicious!!!"