- 10 ounces semisweet chocolate (or bittersweet, coarsely chopped)
- 7 ounces butter (salted or unsalted, cut into pieces)
- 5 large eggs (at room temperature)
- 1 cup sugar
PER SERVING *
|Calories980Calories from Fat610|
|% DAILY VALUE*|
|Calories from Fat610|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
liz 6 Mar
This cake turned out great! It was just challenging enough to be fun, but not impossible. I am an intermediate level cook. My guests loved this cake!
A 10 Oct 2017
I didn't have tin foil to cover it so it came out a bit dry, still very good and chocolatey! Also, I added chopped walnuts to the batter for a nice crunchy texture
Fate 22 Sep 2017
I didn't have a spring pan so I made due with a baking dish, and after about 50 minutes to an hour I took it out and it tasted really rich and moist. The inside is a bit undone but the parts that were fully cooked on the outside were great! This is my first time making a cake and I would recommend this recipe. Just make sure to bake it either in a spring pan as instructed or if you go my way with the dish, I would bake it for at least 15 more minutes.
Gianna 1 Jul 2017
Good. Very dense, but that's what you would expect because of it being gluten free. Overall it's a great cake for all those chocolate lovers!
Ana M. 14 Dec 2016
I made this recipe twice in the same week, i loved it. After you get it Cold, it tastes much better. I used stevia for baking for the half of the sugar. Thank you.
Larry M. 12 Sep 2016
I used the chocolate you recommend . The cake was bitter. It was about 1 inch thick. Texture was great. Looked good. I couldn't get pass the bitterness . Threw out. Not worth the time or trouble.
Nicky N. 13 May 2016
Fabulous every time. I've made it several times. I don't modify it but do make sure I buy a chocolate with at least 70 % cacao.