Absolutely Devine! I made this before as a surprise for my mother's birthday and I liked it so much that I went on to make it for mine and my friends as well. I didn't have bittersweet chocolate (can't buy it where I live in China) so I used a mix of milk and dark chocolate. It turned out absolutely amazing! I've tried a couple variants (different candied fruits) but I still like the orange the best. I found that the syrup makes more than necessary so when I make it again I plan to add more orange peels to balance it out a bit. This recipe is absolutely delicious creamy super rich and incredibly satisfying. I was a bit skeptical at first because I wasn't sure that the portion sizes were large enough but they are just right. Intense chocolate flavor and well worth the time and effort! Pros: Rich Satisfying Creamy Decadent! Cons: Slightly hard to make
Oh....my.....GOSH!!! I loved this!!!! This was so delicious. Amazingly delightfully spoon-and-plate-lickingly good! No one will ever guess that it is reasonably healthy. Wow! It tastes like you bought it at a high-end pastry shop. If you or your guests are chocolate fans you HAVE TO make this!!!! It's one of the best things that I've ever made. A couple tips: if you can find them bittersweet chocolate chips will make your life easier so you don't have to chop up the chocolate. Use good quality chocolate. Bittersweet isn't the same as semisweet. If you do use semisweet you'll probably want to cut down on the sugar. I used Camino organic bittersweet chips and they were fantastic. If you want the cake to have the right height: 1. beat the heck out of the egg whites. They need to be STIFF. It will take several minutes. 2. Make sure to fold not stir in the eggwhites. If you're not sure how to do either of these just google it. I used a 9" pan and it rose to the top of the pan and looked just like the photo. The cake is VERY intense rich and chocolaty. I cut it into 8 pieces but I think at that size it was almost too intense. I'd suggest that you stick to what the recipe says and cut into 12 pieces. The piece will be small but very satisfying. Then if anyone wants more they can go ahead (One of my guests left about 1/4 of her piece and then threw it in the garbage. I wanted to cry!) I lined the bottom AND the sides with 2 pieces of parchment paper that hung over the sides
creamy rich and chocolatey I happened upon this recipe and boy am I glad. It's a little time consuming but there are shortcuts. I pre melted the chocolate (whole squares not grated) in the microwave. Just enough to be moveable not totally melted. Then I added the cocoa with a little instant coffee. From there I added the hot liquid and it melted it the rest of the way. I also used a springform pan. It worked fine. I left the cake in the fridge overnight and tried a piece the next day with a little whipped cream. I didn't do the orange part of the recipe. I just did the cake. I usually have a lindor dark chocolate truffle once a day but now I think I'm going to have a thin slice of this. I'm also going to cut and freeze all the pieces and take them out as I need them. This is an awesome cake for so little calories. I also didn't add the rest of the sugar when I did the egg whites. It was sweet enough. Perfect chocolate fix. Maybe I'll experiment with it a little more when I make it again. DEEEELLLIIISSHHH.
came out really thin? What did I do wrong? The cake looked perfect the only problem was that it came out really flat and thin? About 1/5 of the height of the cake in the picture.
A little too much chocolate. Mine did not come out nearly as pretty as the picture. The flavor was really intense. I didn't make the candied orange peel which would have probably been a nice contrast. Pros: A small serving size is very satisfying. Cons: Labor intensive almost too chocolatey
Uh-Maze-Ing I've made this 3 times now most recently for a Valentine's Dessert night with my girlfriends. Each time guests can't believe that this is a light recipe. It tastes extraordinarily decadent and rich and is worth the time to make. Slicing can be an issue. Instead of using a knife dipped in hot water try a long string of floss. Hold it taught and it cuts right through without damaging the cake. Pros: Rich Smooth Delicious Show Stopper Cons: Takes time but worth the effort
Great super rich vven taking short cuts with recipe! We loved this cake. I took a couple of shortcuts and it still came out great. First I made this in a cheesecake springform pan without the water bath around it ( these pans would leak) so it would be easier to get out of the pan without inverting. Baked fine without the water bath around it and came out of pan. Secondly I did not do the sugar flour mixture in a pan as I thought I might burn it. I melted the chocolate in a double boiler and added the sugar and milk right to it in the double boiler. Thirdly I did not make the topping but thought I might serve it with thaws frozen raspberries. S all in all I made the recipe easier and it was rich and delicious. Pros: Delicious Cons: None
Fabulous! I just love this recipe! I've made it many times with a few twists but the original has always been the best. This cake is very rich & flavorful. I'm coming up on my 2yr anniversary of losing 65lbs and this dessert has been a go-to since its so delicious and satisfying I don't have to deny myself chocolate & sweets. I can be happy with just 1 piece something i can't say for many desserts! Pros: chocolate lovers dream Cons: Takes a little time to make
So rich and delicious So beautiful. A little fiddly but worth the effort. I made it for my chocolate loving husband's birthday cake. It looked great until we cut it and it was difficult to serve but I didn't have a hot fine knife. Otherwise delicious and definitely saving this recipe! Pros: Very moist rich special Cons: Difficult to cut
