Flourless Chocolate Cakes

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I was a little skeptical when i saw the recipe but since i wanted to make a flourless cake i tried it out anyways. Trust me now that i am siting and eating this cake, it is one of the most easy and amazingly tasty cakes i have ever make. The only problem is that it is too soft and is therefore falling apart. But it sure is worth a try. You wouldn't regard it!! Also dont forget to use wax paper of it wouldnt come out in one piece from the pan

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Did a little research before settling on this recipe. It seemed easy amongst the others and I was right. I used Splenda packets (Splenda's website has a nice conversion chart of regular Splenda to sugar ratios, 3 oz of bittersweet chocolate, and 5 oz semi-sweet chocolate. Let the eggs and butter go to room temperature and you will have smooth sailing.

I did however, have to cut the baking time to 50 minutes when my toothpick came out completely clean. I checked it in 10 minute intervals to make sure it didn't burn and I'm glad I did. I took it out of the pan immediately so it would stop cooking.

Didn't add any sugar or frosting to the top and I loved it, though others preferred said toppings.

I will definitely try adding chile, liqueur, coffee, or chocolate chips as the consistency was more like a marshmallow brownie. Very good!

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How can this cake be rated 4 stars? This is an excellent cake/recipe. Even though this is not my cake or my recipe, my friends and family know my by this cake. This is the easiest cake to make, it always turns out perfect, but when you serve it, it looks like you put a lot into it and people appreciate that. I have been making Wolfgang's cake for a while now and it's always a hit. The secret is the whipping of the egg whites, you just have to have them perfect to get that fluffy but moist cake, you dont want a cake consistency, you want it to look moist when you cut into it but when you take a bite, it's fluffy, moist just delicious. Serve it with raspberries and whipped cream. This is by far my all time favorite cake......Thanks Wolfgang...

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This was my first flowerless cake and after reading a couple of the reviews I expected a brownie-like dessert. Based on that, it was I was quite surprised at the result because it's certainly lighter and not as sweet as a brownie; but it's not exactly a cake either. My family and I really liked it as we are all chocaholics and everyone had seconds. I did not have any parchment paper on hand, so I decided to use a round Pyrex plate and it came out perfectly, without breaking. I also used regular salted butter without a problem. It took 40 minutes to bake in my oven, so watch out the time. It's definitely a rich dessert, but it's not heavy on the palate or the stomach. I will definitely make it again. Thank you very much for Chef Puck's link, Greg! I went there for the original recipe.

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This was my first attempt at baking this type of cake. My cake came out in a few pieces! :( I saw that others suggested parchment on the bottom of the pan - and even Chef Puck himself suggests that on his website! Why would Food Network leave that part out? And I also noticed that he baked his for 45 minutes as opposed to the 1 hour and 15 minutes suggested on the recipe here on Food Network. Fortunately, mine wasn't burned but it still looks awful due to the pieces that fell off. Tasted a little piece though - it is ok... Oh well, better luck next time!

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My friend is allergi to gluten so I made this cake for her birthday instead... it came out amazing!!

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My boyfriend loves chocolate, so I made this for his birthday. It was great! Pretty easy to make if you have your ingredients ready before you start. I am definitely making this again.

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Great recipe, just reduce the cooking time to 45 min. like everyone else said in their reviews. I am glad I took time to read the reviews before baking the cake. I also used a parchment paper circle on the bottom of my pan and it came out lovely.

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Awesome recipe, finally a chocolate cake that tastes great, with no flour!!!

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very good