Recipe by: Melissa
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Fantastic! I made this for one of the girls at work and it was a HUGE hit! It does only make one small cake but to be frank, it's VERY rich (as if the 4lbs of chocolate doesn't give THAT away!...
I am a Chocoleatier. I found this cake to be very dry and tasetless. I used 75% German chocolate and the result was not a keeper. All is not lost. I improvised with the product adding gansche an...
Fantastic! I made this for one of the girls at work and it was a HUGE hit! It does only make one small cake but to be frank, it's VERY rich (as if the 4lbs of chocolate doesn't give THAT away!...
Fantastic!!! This cake was VERY Chocolatey, sweet (but not too), moist (not wet), just about PERFECT. Taste like a dessert you'd have at a fine restaurant. This cake is great on its own, or dres...
I am a Chocoleatier. I found this cake to be very dry and tasetless. I used 75% German chocolate and the result was not a keeper. All is not lost. I improvised with the product adding gansche an...
Hints for the inexperienced and experienced baker: The nine inch pan should be at least 2 inches high. In step #2 it states to whip the eggs and sugar to full volume. This means you should us...
I made this with dark chocolate, and it was a big hit. Took longer to bake, about 50 min. Absolutely wonderful with raspberry sauce!
This got rave reviews from all the guests. My only complaint was the lack of instructions with this recipe. When you say "whip the eggs & sugar to full volume" does that mean whisk? Are you ...
This recipe was fabulous tasting and so easy to make. I've had this kind of cake at coffee shops and always loved it. I had never even thought about being able to make it myself! This is best...
I followed the recipe exactly. I even used this expensive 70% bittersweet chocolate. The cake was dry and crumbly. It reminded me of dry fudge.