30 Reviews | Be the first to review!
Reviews
Ree on 6.22.2010
I made this last night and it was divine and unexpected. The final result is a bit of a lava cake/baked fudge consistency, with a done outer “shell” and a gooey, runny interior. I mixed instant coffee crystals with one cup of water for the coffee, and I made it quite strong…I think this helped the richness. I’ll make this again and again. Loved it!
Theresa DePaepe aka Mama on 6.22.2010
I made this tonight and my ultimate taste testers, my teenagers, loved it. In any recipe calling for coffee, I make Medaglia D”Oro instant espresso (including PW’s Mocha Icing) for a full bodied mocha flavor. I will double this recipe going forward because I am usually feeding several teenagers.
mary0530 on 6.24.2010
It was very good when I served it warm. The next day it really wasn’t that great It was very easy to make. I might try it again when I have more people over to eat it.
curlav13 on 6.25.2010
This was very yummy. Everyone loved it and went back for seconds. This was the first lava type cake I have ever had or made and it turned out wonderful. We will definitely make this one again.
Momof2Boys on 6.25.2010
This was delicious. I only had semi-sweet chocolate and we served it w/ vanilla ice cream. The leftovers, heated in the microwave are just as delicious! This will be my go to dessert for when guests come over…or whenever I want ooey gooey chocolate.
amyjbennett on 6.25.2010
Made this tonight for my family while we were swimming and the entire 8×8 pan was devoured in minutes. As my dad said, “I’ll put it this way, if someone decides they don’t like it, I’ll eat theirs.” Super yummy. Love the fudge it creates and the crusty cake on the edge is a perfect combo. Must have vanilla ice cream though!
staceycooks on 6.30.2010
Hi Larry, I made this and it was soooo good. It was delicious. I did a little post about it on my blog crediting and linking to your recipe page. Hope that’s okay. Have a look if you get a moment:
http://cookingwithacrochetspoon.blogspot.com/2010/06/this-cake-good-cake.html
Take care!
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24 Comments | Be the first to comment!
Comments
larry on 8.18.2009
This was my mother-in-laws recipe. She was an
excellent cook and a life time of serving her
family delicious meals. This recipe was one of her
favorite to prepare and our favorite to eat. Never
lasted long. Best served warm.
anna15040 on 9.1.2009
This sounds really good! Can’t go wrong with chocolate and coffee. I just printed the recipe and getting ready to make it.
sallyk on 6.22.2010
This reminds me somewhat of the chocolate cobbler/chocolate pudding cake only with coffee used for the liquid. Sounds good to me! I’ll have to try it.
specialkmom on 6.22.2010
I can’t wait to try this! It looks so good I can almost taste it!
t2nashville on 6.22.2010
Larry – what about leftovers? I know it’s best served warm, but is it good out of the fridge the next day? I would think it would have a nice fudgy consistency, but wanted to ask. Thanks!
guarinomom on 6.22.2010
I don’t have any unsweetened chocolate in the house. Can I use Hershey Bars in place of that? I’d love to make this for my family for dessert! Looks awesome!
zerin on 6.23.2010
I would like to know how much would a piece of unsweetened chocolate weigh, or do you think i can just use 4 pieces of lindtt unsweetened chocolate?
The reason for asking is that the lindtt bar pieces are not as big as the one shown in the pictures. could someone help me out?
jster on 6.23.2010
I would be interested to know what a piece/square of chocolate was in grams too.
Monica on 6.23.2010
To the previous commenters….
- Hershey’s candy bars are generally not a good substitute for unsweetened baking chocolate. They contain sugar, milk, and lecithin…none of which are in baking chocolate. If you have unsweetened cocoa, you can substitute 3 Tablespoon cocoa and 1 Tablespoon shortening for the chocolate.
- One square of Baker’s Unsweetened Chocolate is 1 ounce (or approx. 27 grams).
Monica on 6.23.2010
Whoops. Make that “approximately 28 grams”…..sorry.
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