Recipe by: Maggie
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This is a fantastic recipe for chocolate lovers. I made this three different ways over the past holidays and here are my suggestions. I tried Baker’s, Nestle and Ghirardelli bittersweet chocola...
Did I do something wrong?? My cake was grainy and lacked that smooth truffle-like texture. It also had a noticable fat layer at the bottom from the butter - ewwwww! I used a silicone cake pan w...
This is a fantastic recipe for chocolate lovers. I made this three different ways over the past holidays and here are my suggestions. I tried Baker’s, Nestle and Ghirardelli bittersweet chocola...
This was wonderful.. the second time around. This may sound a bit moronic.. but the wording threw us the first time. We used 18 squares of chocolate, instead of 18 ozs. Ended up laughing about i...
Wow! Definitely going in the mainstay - tried and true - file of my recipe book. I'm a personal chef/caterer and last night I catered for a group of very well known classical musicians - be...
Great! I just got back from an office party where I made this for my boss, as she is allergic to wheat. Every single person out of 10 people ate both the cake and the ice cream I served with i...
This should not be considered just an alternate for those who can't handle gluten! This is a spectacular, elegant, high end finish to the best of the best meals. You can delight SO many as you ...
Rich and delicious. I baked it it in small ramekins that were greased and dusted with cocoa powder. Cooking time was decreased by about 15 minutes. I poured blackberry sauce over the top and at...
People will think you spent hours making this wonderful dessert yet it's so easy. The only change I made was using fresh brewed espresso instead of water. It tasted like pudding when it was warm...
This cake was to die for. Everyone thought it was so rich and incredible! I think next time I will add 1/4 c. more sugar. Thank you so much! This is a keeper and so perfect for any special o...