Food Network
Home> Recipes> Baking> Cakes>
Gina's Flourless Chocolate Cake Recipe

Gina's Flourless Chocolate Cake

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (39)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 39

Showing 21-30 of 39

Sort by:

Newest

  • on February 15, 2010

    Flag

    Made this last minute for Valentine's Day....it was very easy and tasted grest. I did not have any problems with it leaking as other reviews stated but I did place a cookie sheet under it on the rack below and had no problem.
    I used Kahula instead of the brandy as other reviews stated and thought I'd like it better, however I'm really not the liquor flavored cake person so if anyone has any suggestions as what to use in place of the third cup please advise.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 13, 2010

    Flag

    I made this recipe using Frangelico...it was delicious. My company loved it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 04, 2010

    Flag

    I am not a great baker and I am also gluten-free, so I have to forego most flour-based desserts. This recipe was not only a cinch to make, the finished product was so divinely decadent that I was asked to make it twice in the span of a week! No one imagined it was gluten-free! Unlike other reviewers, I had no problem with the spring form pan leaking. I think the trick is to beat the living heck out of the eggs and sugar so they're really fluffy before you add the other ingredients. I used a "special dark" unsweetened cocoa powder and Grand Marnier (the first time and Kahlua (the second time for the brandy. Decorated the cake plate with fresh raspberries and strawberries. And everyone commented on the brandy-flavored whipping cream, which perfectly complemented the dense, fudgy chocolate cake. Like I said. . . DIVINE!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2009

    Flag

    The flavor and texture of this cake was excellent. The only problem I had was that when the cake came out of the oven it was beautiful, it was high. As it started to cool it started cracking all over and flopped. Did not look appetizing any more but yet it was delicious. How to prevent this from happening again?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 23, 2009

    Flag

    This came out great! Everyone loved it! I used ameretto instead of brandy. I'm so happy with the results I will be making this for my Birthday dinner party.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 16, 2009

    Flag

    Good recipe, if your using a spring form (or other pan with Chocolate like this put foil around the spring form. cut piece of card board to fit the bottom of the pan, foil this too. take strong foil about 10" by the really long foil and fold it up to about 1" & 1/2 wide by 14". make 2 of these, place one on top of the other, make an X, put this under the foiled round bottom and put on bottom of pan. spray with Pam, Cut out round parchment paper, place on top, spray with Pam. Then put chocolate mixture on top of this. Later you can lift the cake out with the foil x, very easy, no mess. I used Gran Manier instead of Cognac (didn't have any, I also put 1/2 cup pecans in

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 21, 2009

    Flag

    I have to admit, this cake was a bit of trouble to make but well worth it. My spring-form pan had leaked a little after I placed it in the oven. But I placed a cookie sheet under the pan on a lower rack and hoped for the best. Sure enough, the dripping stopped and the cake turned out fine and tasted fabulous. I used a raspberry port instead of the brandy. The cake was so moist and chocolaty and the port I used gave it a hint of flavor so it tasted like a chocolate raspberry truffle. Wonderful!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 08, 2009

    Flag

    Surprised at how well the cake held together. Had a brownie like texture. Very rich so you only need to serve small slices. Great with the whipping cream topping.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 31, 2009

    Flag

    Outstanding. Four of my family members rendered speechless. Thank you for this fantastic recipe Gina.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 19, 2009

    Flag

    My Mom just found out that she must eat Gluten Free. That means alot of yummy things out the window. Since this is FLOURLESS we tried it. We were both so overjoyed that it was better than any chocolate cake we have eaten. Gina, we are so grateful for this recipe and will be making it often. It was so moist, delicious and satisfying. God Bless you girlfriend and God Bless America!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.