Serve this lovely chocolate cake, made with dark chocolate and cocoa, warm with whipped cream or just dusted with icing sugar.
Easy and tasty. Very rich and moist. - 16 Dec 2013
Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 full bars of Ghiradelli Bittersweet Chocolate (8 oz. total) and skip the cocoa powder completely (ADD 8-10 min. cooking time). I still use the same amount of sugar. Using ALL chocolate bars gives this a silkier texutre not to mention a stronger chocolate flavor. 4 stars as written, 5+ stars for slight alteration. Serve with fresh sliced strawberries or raspberries and a dusting of powdered sugar for a dessert made for company. - 05 Apr 2008 (Review from Allrecipes USA and Canada)
I prepared this recipe about a week after trying it at a fancy restaurant. Without a doubt, flourless chocolate cake is yet another food that I previously thought was a high-end, 'classy' dessert that I could only get at the most expensive places. This version has it dead-on; it is absolutely scrumptious and luxurious. It should be noted that I used semi-sweet chocolate morsels and Splenda, and it still came out excellent! - 01 Jul 2005 (Review from Allrecipes USA and Canada)