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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What a treat! I made this last night to uplift our stir crazy souls and it is outstanding in deliciousness, moistness and unique difference from the less pudding-suggestive flourless chocolate cakes I know. My family was delighted! Thank you!
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.
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