8 Reviews of Flourless Chocolate Cake

From: SuperSpike

On Apr 26, 2008

Who needs flour in a cake? I was a bit confused by the ingredients and ended up buying unsweetened baking chocolate- so I had to add a cup of Splenda to the batter to make it not taste bitter. Delicious- like a big piece of truffle. Very rich- I had to eat it with ice cream to wash it down.

From: Dot1222

On Apr 21, 2008

WOW!!! This cake was just awesome! It was so rich and delicious! I made it for Passover this year because i needed something without flour....what an amazing cake it was! Something tells I will be making this cake many more times for many years to come! Thanks for the recipe!

From: Chef #448060

On Feb 10, 2007

This cake is simply amazing. My husband and boys are not cake fans, but they adored it. Topped it with a simple ganache-type icing (chocolate & heavy cream.) Very yummy!

From: Pismo

On Jan 14, 2007

We went over to our friends' house for dinner tonight and I brought this for dessert topped with Jeni's Chocolate Ganache and vanilla icecream. It was awesome! It was just what I was looking for... a dense, rich, moist cake with a great chocolate flavor. I finally found a cake that had enough chocolate in it for my husband. I will definitely be making this again... it was easy and very impressive!

From: Liara

On Mar 13, 2007

This is the best flourless chocolate cake I've made so far. It's perfect. It isn't eggy and the cake doesn't sink like some other's I've tried. I melted the chocolate in the microwave without a problem. I sprinkled icing sugar over the top and served with whip cream. It's very rich but so good you tend to eat more than you should. Thank you!

From: Ryana

On Jun 8, 2007

This cake was amazing, I loved it. It was so very rich that one piece is really enough but you can't stop going back for more. I took the cake out of the oven after the cooking time, the outside had a nice crisp crust and didn't look overdone, (although the top had started to split). However, after it had rested and cooled on a rack and we cut into it, we found that the inside was really gooey and I thought it might have actually been underdone. It didn't matter though, I was looking for a cake that had a fudgey consistency and this fit the bill perfectly! I just hope I can replicate it next time.

From: Renegade Chef

On Feb 18, 2009

This is what I was looking for. Easy to make and it didn't sink after baking, which I liked. Great served cold with raspberry sauce. I'll top it with a ganache next time.

From: Lingering_Dream

On Apr 7, 2007

I didn't rate this yet because I think I'm the reason the cake got messed up. I baked it for 35 minutes and the edges of the cake were burnt and when I went to invert the cake it completely fell apart. I think it was just overdone. It still tastes pretty good (cause it IS chocolate), but it's not very moist because it's overdone. I'll have to try it again sometime and take it out earlier than 35 minutes. Thanks anyways!