Servings: 8 to 10
This rich cake is ideal with a dollop of tangy crème fraîche and fresh raspberries, but lightly sweetened whipped cream also works. The cake is best if it rests overnight, but if you must eat it the same day you make it, no worries: it will still be delicious.
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I'm not gluten free, so maybe I'm biased -- but I did not like this. I followed the recipe exactly, and the end result was a very sweet cake with the consistency of hard pudding or a slightly unbaked brownie. My guests still enjoyed it (because it's chocolate) but I've had flourless cakes before that are much less...sticky? My cake rose a lot, but I felt nervous about the middle being undercooked...it was fine after cooling and hardening in the fridge.
I didn’t have an 8 inch cake pan handy so used 10 inch tart pan with removable bottom. The cake rised a lot and spread a but so I had a bit crack in the middle, but it was still delicious, especially after sitting in the fridge overnight. I adjusted the cook time to 18 min. May use 12 inch tart pan next time, or a 9 inch cake pan if I find it. Delicious and great fir people with gluten intolerance
I really like to bake pastries, stress is immediately relieved and my mood rises. https://healthlifevs.com/ Thank you very much for the recipe, it looks very tasty and beautiful, tomorrow I will go for groceries and will cook.
Wonderful flourless chocolate cake. Easy to make. Very moist and delicious. I followed the recipe exactly and it turn out beautiful. The cake did not sink in the middle. Every one enjoyed very much. It is a keeper.
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