Total TimePrep: 35 min. Bake: 30 min. + chilling
very decadent . My cake also cracked. But when I took it out after 35 minutes, the middle was not springing back, but the top was starting to crack and dry. I did invert and let it to cool, but then I it noticed that the middle was not cooked. I placed it bake in the oven for much longer, and the top cracked further. This was fine, since a ganache was going on top any way. In the end, the cake turned out to be very delicious. I will adjust the baking time in the future.
I followed the instructions exactly, did add a few minutes to the cooking time. No cracking or sinking. Absolutely heavenly & rich. Loved it!
I've made this cake several times now and has always turned out great! I've also made it gluten free by switching out the flour with great success. I usually make it double layers for bigger event's and added a rich butter cream center. Because it is so rich I also make a raspberry sauce and home made whipped cream to compliment it. It has never had nay complaints from any one and my GF friends request me to make again!!
This cake was a big flop literally. I cooked it 35 minutes until it sprang back to my touch, then let it cool for 15 minutes. When I removed it from the pan the middle fell. The center was totally raw. What a waste of good chocolate.
This was a big disappointment. I was going to serve it for our Super Bowl party but went to Plan B. I expected a dense cake with a strong chocolate flavor but whipping the eggs made it more like a chiffon cake dessert. However, I think it will be fine used in a trifle.
If you are looking for a chocolate to die for dessert, this is it. It did get a little cracked on top when I took it out of the oven but I just put it top side down on the plate and that worked out great. I took it to a ladies event at church and they loved its decadent chocolate flavor. With coffee it is awesome. My family tried it too and they loved it as well. When I am in need of some chocolate heaven I will make this again.