About this recipe: You will never guess that this cake is gluten-free. The cake is sinfully good. It's packed full of chocolate and hints of espresso coffee. Serve with raspberry sauce for a truly decadent dessert.
Very easy recipe to make. The amount of batter is more than enough for one 9" cake pan. I had to use several custard cups to accommodate the extra. Not a problem. What was a problem was the texture of the cake after being chilled over night. The cake which had a rich, cake-like texture after cooling to room temperature became fudge-like after being cooled overnight. I tasted the cake both ways and do not feel that the flavor (which was very nice) improves with time. I might make this again for a real chocolate diehard but I would definitely serve it same day at room temperature. - 14 Dec 2006 (Review from Allrecipes US | Canada)
This is an excellent recipe. I made it for a potluck and everyone enjoyed it. Used a springform pan instead of cake pan as there was way to much batter for the cake pan. Topped with fresh strawberry sauce. - 30 Mar 2008 (Review from Allrecipes US | Canada)
This is the BEST!! Everyone needs to try it just once!! Great for entertaining!! - 04 Nov 2006 (Review from Allrecipes US | Canada)