By Bonnie G #2 on May 04, 2009
Photo by AZPARZYCH
Photo by AZPARZYCH
"I've gone through all the flourless cake recipes to try to find this one but it's just enough different that I felt I needed to post it separate. I received this in the mail from King Arthur's and couldn't wait to make it. It's simple, only a few ingredients and the results are a chewy, chocolaty delight. Very rich, sweet and more like a brownie and a little goes a long way. It looks elegant and a great desert for company and has the added benefit of tasting even better the next day. Using the microwave makes this go together quick and easy. I've just guessed at the serving size as it's so rich you can only eat very small slices at a time. So for chocolate lovers everywhere, here's to us!!"
Serving Size: 1 (86 g)
Servings Per Recipe: 10
"This is seriously awesome! I made it for Christmas Eve in heart shaped springform pan. My family really loved it. My husband is still talking about it a week later! King Arthur Flour sent me this recipe on a big recipe card a few years ago, too. I've been using it as a bookmark in my go to cookbook and decided it was time to try it out. I'm so glad I did. I agree with you, it gets better the longer it sets. We thought it was great the next day. I skipped the almonds completely. This special dessert would be perfect for any holiday or special occasion. Thanks for posting this yummy cake recipe."
"This was really easy and great tasting. It was a little gooey; not sure if I should have cooked it longer. I didn't get to try the glaze - it got eaten before it cooled all the way! Very chocolaty."
"I found this recipe on the King Arthur website and made it for a birthday cake for someone on a gluten free diet. Oh my. I served it with a little homemade whipped cream and some sliced almonds, and even though I had no expresso powder and had to use regular cocoa powder rather than dutch process it was amazing, People were saying it was one of the best chocolate desserts they ever had. My only difficulty was I found the glaze to be rather thin, so after lightly glazing the cake I chilled it in the fridge, then poured the rest of the glaze on top. Between the chilled cake and the slightly thickened glaze, it went on perfectly. I even saved a little extra glaze, chilled the cake one more time, and drizzled it across the top for a little decorative touch. Perfect. And I really enjoyed the kudos."
"This cake is so rich; a little goes a long way, but it is so good! I liked that you can melt the chocolate in the microwave, it made it a lot faster to make. I didn't toast the almonds on top, but they were still good! Made for ZWT-7~THE HOT PINK LADIES."