Bittersweet Chocolate Cloud Cake

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I have been making this recipe since it first aired in 2003. It is unbelievable for all true chocolate lovers...very decedent!! I use Valhrona bittersweet chocolate and Valhrona dutch cocoa. Only the best ingredients for the best deserts. I serve with a dollop with whip cream and fresh raspberries and serve the cake slice on a raspberry coulee. A tip in slicing is use a hot knife and reheat in the hot water after each slice. For easy movement make sure you put cake on a cardboard cake round right after cooling from the oven before in put in the refrigerator. Best Cake !!!!

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I do not write many reviews but this cake is incredible. It looks impressive but it is actually easy to make. I like that it does not call for many ingredients and they are fairly inexpensive and readily accessible. I followed the recipe exactly except I replaced the brandy with vanilla extract. This cake is actually better made the day before. You do not have to have to let it come to room temp to serve. It is very soft, creamy and custard-like straight from the fridge. Does anyone has any tips on how to move it to a cake plate after letting the ganache set? I have trouble serving it without making a bit of a mess.

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Absolutely perfect !! Baked this cake for my father's birthday and everyone loved it. So rich and moist. For the cake, I used Lindt 70 percent chocolate, and for the glaze, I used Lindt Intense Orange. The orange flavor mixed really well with the honey. Perfectrecipe, don't change a thing !!

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Absolutely delicious. Perfect as it was - I didn't change anything and all of my guests went crazy over it. Will definitely make it again.

The only thing that I noticed was that the glaze didn't need any time to set. Had I let it set, it would have gotten too thick.

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This was luxiouious and silky, rich and decadent and not so sweet, like Sprinkles cupcake frosting (I did not level off the sugar, but almost the cup and 1/3 the recipe asked for. I used Ghiradelli 60% bittersweet bars and Bensdorp cocoa powder. You can slightly taste the brandy flavor in the beginning but later as the cake sat, it wasn't as strong. As one reviewer asked if the middle should be unset after 35 minutes, and answer is yes, it will set nicely after chilling. I would definitely recommend this!

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I have made this several times now, especially when I really want to show off my baking skills. Everyone who has had it and who likes dark chocolate loves it! It seemed complicated the first time I made it, but since it has not seemed that difficult. I think that with a little decorating, it would be a worthy dessert for the finest restaurant.

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If you love dark chocolate, dense, rich desserts, than this is where it is at! I made this for my sister's birthday and she, and all my family, loved it! In reading the other reviews I would respond to a couple of issues. It it not fudge like or brownie like in any real sense of the word. It is so much more than that and quite the elegant dessert. If you don't have wide aluminum foil then take two pieces, 12" in length each, and put one on top of the other and fold one set of edges over on each other 3-4 times to provide a water tight seal on a single piece now about 18" wide when the sheets are opened and laid flat. This cake almost rises to the top of the pan when fully cooked and falls significantly when it cools, so be prepared for that. I used Grand Marnier in place of the brandy and it worked great! If I have one even slightly negative thought it would be it seems a little sweet. That is getting really critical though because this is a wonderful dessert.

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One of the best chocolate cakes I've ever tasted. And I made with your help. Thank you!

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This is the perfect cake for true dark chocolate lovers. It's also light, moist but rich - definetely not a cake for the faint-hearted. It was so good that my husband (who is a white chocolate fan gave it rave reviews. I gave 2/3 of it away to neighbors because otherwise I knew I was going to keep on eating it until it was gone. One neighbor is also a dark chocolate fan and described it as the "true death by chocolate orgasm". Enough said...enjoy!

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It was too rich for my liking and I didn't even use the iceing. I almost threw it out, but thankfully I didn't because I ate another piece a few days later and it tasted better. The consistancy is like a cross between cheese cake and a brownie. It might tasted better with nuts. I'm sure most people would like it. It was just a bit much for me.