Pretty good, as far as gluten-free recipes go. I think I may have overbeaten the batter a little. I needed a lot more cake pan space than I thought I would. With the overbeating, this turned out more like a souffle than a cake. I served it with raspberries or cherry pie filling and whipped cream and it was well recieved by my guests. We all ate one very thin slice and agreed it was very rich. I may make this again, but I will put it all in ramekins. I have made better gluten free "cake" recipes than this one though, if you want a true cake.

This cake is amazing - so rich and dense and chocolatey. I made it in a springform pan and was glad I did because I don't know how I'd have gotten it out otherwise. Served it with vanilla whipped cream and raspberry coulis - awesome. Thanks for the recipe!

Excellent recipe! I'm a beginner cook, but the directions were very easy to follow. I got rave reviews on the cake and plan to make another for a family gathering, thanks!

I made this for a family gathering because a relative is allergic to wheat,corn and rice. It was a hit, and I was asked for the recipe so the allergic person could make it again. I used Ghiradelli bittersweet chips and it was just fine, but I think you could use semisweet if bitter chocolate is too much for you. I wouldn't try it with milk chocolate, too mild. I used a square 9" brownie pan, it was very easy to cut into servings, and served sweetened raspberries and a meringue cookie on the side.

I made this for Christmas dinner yesterday. I have never tried one of these in a restaurant or any other setting, so I am not sure it came out right. However, I love how rich and darkly chocolate each bite was!

Ah-may-zing! So easy and it tastes sooo good. I used 18 oz. of bittersweet Ghiradelli chocolate chips (as another reviewer suggested) and it was great. Otherwise, I didn't change a thing. Yum! This will be my new favorite dessert to make and share. :)

Simple to make and decadent. Brought it to the inlaws for Christmas Eve and my mother-in-law wouldn't less us take any home :( The only reason there was some left was because we were only 5 adults and this easily serves 16. Serve with fresh raspberries on top and a dollop of whipped cream. To die for!

This didn't turn out for me. It was a little dry and WAY TOO RICH. Tasted like eating chocolate chips straight outta the bag... One bite was great, but a whole slice was too much for me!

While this "cake" tastes good, it was not what I was going for. I expected it to be a little more cake-like, but instead it's more like fudge. I guess I should have known based on the ingredients. So if you are going for something more like fudge and less like cake then you will like this recipe.

I have baked this cake 3 times. I just entered it in the holiday bake-off at work and won first place! This is a restaurant-quality flourless chocolate cake, and it is extremely easy to make. I used 16 oz of semisweet baker's chocolate (two boxes) and didn't want to buy a third box, so I just used a Hershey's Special Dark bar. Otherwise, I followed the recipe to a tee. You cannot miss with this one!

Even though I was unable to get the cake out of the pan, this cake is delicious. I topped with chocolate ganache. It is very rich when you use dark chocolate but very tasty

This cake was a hit with the family and easy to prepare. I followed the recipe except I did not have enough bittersweet chocolate so I used 8 ounces of semisweet and 10 ounces of bitter sweet. I also make a raspberry sauce to drizzle over the cake.

Great cake! I followed the recipe exactly and served it with cool whip and raspberry sauce.

Not just for Gluten Free people! But You can certainly make someone that is gluten free smile!!

This recipe pulled me in with the 18 oz of chocolate it called for. Oh how I love chocolate. Oh how I had such high expectations for this cake. And while I have rated it four stars, it was a bit disappointing. First, why 4 stars. Well, it cooked really well. Conceptually, a flourless chocolate cake baked in a water bath could be a real disaster, and this definitely was not. The directions were easy, it was easy to remove from the pan (which is not always the case with flourless cakes), and it definitely tasted very rich and chocolatey. Now, why I was disappointed. Because of the fact that it had SO much chocolate (and I should have thought of this), the texture and taste very much resembled a fabulous recipe I have for chocolate satin icing that has been refrigerated. That is to say, it almosts tastes like a piece of chocolate rather than a cake or torte, and the texture is dense. Now I know this is all the qualities you are supposed to like in a flourless chocolate cake, but it was just too much for my taste. I would have liked it to be a bit lighter, and I think a recipe with less chocolate would be more to my liking. As far as modifications I made that worked well: I used a 9" deep cake pan, and it was fine (had trouble finding a 10" pan). Also, I used a combination of Scharffenberger chocolates - the bittersweet (around 80%) and a few midway bars at about 60% and a few bars which gave it a rich flavor. If ultra dense and superchocolatey is what you want, t

I made this for the wife and let's just say she looooved it and I was handsomly rewarded.

WOW. This is the most amazing chocolate cake ever. I doubled the recipe and made two cakes. Used Ghiradelhi (sp?) choc chips. I shared it with all my friends and coworkers because this cake is just too good to keep to myself. Everyone agrees that it's the best. Thank you for sharing this, Maggie!