3 Reviews of Bittersweet Flourless Chocolate Cake

From: TOOLBELT DIVA

On Apr 25, 2006

Holy Moly, chia. I am sure we can be arrested for this. I love using specialty pans for special baking. One additional suggestion, chia, and it worked really well. Prior to assembly of the spring form pan I lined the bottom of the pan with baking paper. This facilitated cake removal by gently sliding the baked and cooled cake, from the pan base, onto an equally flat cake plate. (Then the pan can be cleaned and put away, intact, before I lose/misplace one piece or the other.) Sprinkled with white icing sugar, it looked good, and was a tremendous hit at my sister's Easter feast. chia, I am not only glad you finally "found" the perfect, easy flourless cake, but delighted you shared your find with us. Thanks so much for posting this recipe.

From: ~Nimz~

On Oct 8, 2005

This was an awesome cake. Very chocolately and very moist. Very rich. Along side of vanilla ice cream and it doesn't get much better. I got hungry so only had it in the fridg for about 3 hours but it turned out great. Very easy to put together. Thanks

From: Manami

On Mar 19, 2007

hi chia, this is "da bombe"! i chose this cake for Passover so we had to try it out! It was wonderful! We used Cuban coffee and it is stronger than Espresso and boy did it pack a wallop! We enjoyed it thoroughly! Some people served themselves seconds and ate it with french vanilla ice cream!!! I was good for once, just had a small bite. Thanks for posting such a luscious recipe, Diane :=)