Comments on: Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day

By: Courtney Rich

Courtney Rich — Wed, 05 Feb 2025 15:32:33 +0000

In reply to Mary Nelson. You can use a bar or chips - just use good quality like Ghiradelli or Guittard or a similar brand. I suggest using a bittersweet or semi-sweet chocolate. Either will work beautifully with this cake.

By: Mary Nelson

Mary Nelson — Mon, 03 Feb 2025 22:42:40 +0000

I plan to make this decadent dessert but need some details about the Ghiradelli chocolate needed. Do I buy a bar of dark chocolate baking chocolate (as opposed to semisweet)? Do I then chop the bar into small pieces. At one point in the directions, I thought you referred to chocolate chips, but the word chips wasn’t in the recipe. I just want this cake to be as perfect as it sounds!

By: Courtney Rich

Courtney Rich — Fri, 31 Jan 2025 20:15:58 +0000

In reply to Heidi Swanson. You can definitely use a 9-inch pan if that gives you a little more space. Without flour or a leavening agent, it shouldn't rise too much and will be pretty dense. As it gets close to the end of baking, give the pan a little jiggle. You don't want it wiggle in the center.

By: Heidi Swanson

Heidi Swanson — Fri, 31 Jan 2025 07:19:06 +0000

I made this cake this evening, and followed the recipe exactly. Mine made more “batter” than would fit in the pan. I filled it to the top. How much space should we leave in the pan? Mine cooked into a shape a bit like a mushroom… also any additional detail you can provide for knowing when it’s done? I’m doing a test run before my Valentines Day dinner party. Thx!

By: Courtney Rich

Courtney Rich — Tue, 14 Jan 2025 19:41:02 +0000

In reply to Laura. I haven't made this recipe as individual cakes, but it should work. For the bake time, I'd maybe start with 15-20 minutes and then just keep your eye on them. The bake time will increase with the number of ramekins you put in the oven. The cake shouldn't be jiggly when it's done.

By: Laura

Laura — Mon, 13 Jan 2025 17:50:17 +0000

Looks delicious! I would love to make mini individual cakes – do you have a recommended cooking time if I were to fill individual ramekins? How do I know when the cake is done in the oven? Thank you!

By: Karli

Karli — Tue, 23 Apr 2024 00:21:11 +0000

Easy and delicious recipe! Made it on the weekend and it was a hit! Raspberry sauce was a perfect addition. I put a pan of hot water on the shelf under my cake in the oven when baking because my springform tin started leaking when in the water bath. Any suggestions of how to prevent this?

By: Shalini

Shalini — Mon, 05 Feb 2024 20:36:46 +0000

Absolutely delicious recipe! I used a less sugar than suggested but other than the recipe is spot on. Don’t skip on the raspberry sauce and cream on the side. That elevates the flourless cake to a different level. Definitely making this for our next guests!! Thanks!!

By: Courtney Rich

Courtney Rich — Sun, 28 Jan 2024 00:05:14 +0000

In reply to Linda. So happy you loved it!

By: Linda

Linda — Sat, 27 Jan 2024 18:25:05 +0000

Excellent recipe, a rich and decadent chocolate cake. I made it for a friend that is gluten intolerant. She loved it, and so did everyone else.
Thank -you

By: Courtney Rich

Courtney Rich — Thu, 16 Feb 2023 04:01:18 +0000

In reply to Amy L. Usually Ghirardelli!

By: Amy L

Amy L — Wed, 08 Feb 2023 23:42:54 +0000

What kind of chocolate did you use?

By: Jennifer E Nyce

Jennifer E Nyce — Mon, 21 Feb 2022 11:16:04 +0000

Yummy

By: Courtney Rich

Courtney Rich — Tue, 25 Jan 2022 16:36:57 +0000

In reply to Melissa Laver. This was so nice to hear! Thank you!

By: LaRae Humes

LaRae Humes — Mon, 24 Jan 2022 02:14:29 +0000

Could I sub milk chocolate for this?

By: Melissa Laver

Melissa Laver — Mon, 24 Jan 2022 00:33:21 +0000

OH MY GOSH!! Made the Flourless Chocolate Cake today. I made it exactly as the recipe is written and it is FABULOUS! It’s like eating the creamiest, most decadent piece of fudge. Or the thickest, creamiest pudding that is like cake. I’ve made other flourless cakes that were very good too, but this one….absolutely the best of the best!! This was my first Cake by Courtney cake I have ever made, and it did not disappoint. Looking forward to making more. Thank you Courtney!!

By: Melissa Adams

Melissa Adams — Sat, 08 Feb 2020 20:37:48 +0000

Has anyone tried adding some instant espresso to the water mixture?