Posted by: sweetmelissasundays on: August 31, 2009
1 | Jessica
August 31, 2009 at 6:14 am
I made this for a work potluck last week, and I was surprised at how easy it is to make this cake. I did wish (for the 100th time) that I had a 2nd bowl for the Kitchen Aid. I made it exactly as written, and I think it turned out quite well. It was so popular that I didn’t get a chance to taste it, but it looked VERY moist and chocolaty.
2 | JoVonn
August 31, 2009 at 7:02 am
So what’s the definition of “best quality” chocolate?
3 | Melissa
August 31, 2009 at 7:18 am
@ Jovann-maybe it means the best quality you can find or a chocolate with a high cocoa solid content?
4 | Nina
August 31, 2009 at 7:23 am
I’m just going to use nestle. haha. but i think she means that the best quality you can get. but that’s the best i’m going to get.
5 | Sarah
August 31, 2009 at 7:35 am
I know the TWD recipe for next week is a chocolate souffle – I hadn’t checked the September recipes yet when I made my choice – so sorry for the souffle overload. I made this the other day, though, and I whipped it up in less than 20 minutes while wrangling two boys under the age of three. It looks very involved, but it’s really pretty simple. And fun!!!
I made a quarter recipe a few days ago in 2 4″ springforms. It was delicious, but the texture left something to be desired. I think it is supposed to have a bit of a crust, but with a mini version, it isn’t in the oven long enough to develop one – my minis took 18 minutes – so it was pretty much the same texture all the way through. I don’t recommend minis for this recipe. I’ll be making it full-sized for next Sunday.
6 | Jeannette
August 31, 2009 at 8:50 pm
i made this friday night as my mom’s birthday cake and it turned out beautifully. i’m not too sure what the texture was supposed to be like but it fell in the center and was rich so i didn’t complain. neither did the birthday girl.
i used ghirardelli 58% premium chocolate. i left out the orange zest because i couldn’t crunch in another store trip but i think next time i’ll add it in there. the cake needed something extra. oh and DON’T overmix. 🙂
7 | Michelle
September 1, 2009 at 12:32 am
Im going to be at a retreat in the mountains this weekend and sInce were making a Souffle with TWD Im going to pass on this one. Im sorry Sarah but I won’t have the time to get to it this week. I hope I can make TWD Souffle.
8 | JoVonn
September 1, 2009 at 2:06 am
Thanks for the clarification. I bought Ghiradelli.
9 | Spike
September 2, 2009 at 12:28 am
How long does this one last? Could I make Thursday night and bring to a party on friday? Thanks for the advice…
10 | Sarah
September 2, 2009 at 8:28 pm
Spike – I think it would be okay. Melissa says to keep it in the pan for storage, though, as it is rather delicate.
11 | katie
September 2, 2009 at 9:56 pm
I think I’m gonna make this for my lil bros birthday on Friday! 😀 Looks delish!
12 | Nina
September 3, 2009 at 4:49 am
i made mine today! well it’s in the oven righttttt now. i’m having a couple friends come over and taste them for me! i’m topping mine with blackberries, strawberries, and kiwi. =]
13 | Melissa
September 3, 2009 at 9:00 am
I will be making mine on Friday. I think that’s the only time I have this weekend! I still haven’t decided what to put in the fallen center.
14 | Margot
September 3, 2009 at 9:44 am
I’m glad I didn’t get around to baking this on Sunday as planned (I didn’t have either oranges or Grand Marnier, nor suitable substitutes), since my intention was to make minis. I will make a full-size one this weekend.
15 | lauren
September 3, 2009 at 2:43 pm
i made minis and they turned out fine! i baked them for 25 minutes. i had a crispy crust with a souffle center. i am SO glad i did the minis… this is a super rich dessert!! great flavor!
16 | karen
September 3, 2009 at 6:45 pm
Lauren, how mini are your minis… i have a 5″ springform and i was going to make half the recipe. Was wondering about the baking time.
17 | Nina
September 3, 2009 at 8:31 pm
hmm, well mine only took 20. It looked done, and the toothpick came out empty. I had used 4 ramekins and I used 1/4 of the recipe.
18 | Melissa
September 5, 2009 at 12:04 am
I’m baking mine now. It smells like eggs-I don’t love that….
19 | Sarah
September 5, 2009 at 6:06 am
Just took mine out of the oven, my tester came out clean at 42 minutes…
20 | Sarah
September 5, 2009 at 7:30 am
Karen, the first time I made these I did 1/4 recipe in 2 4″ springforms and baked them for 18 minutes.
21 | JoVonn
September 5, 2009 at 7:59 am
I baked mine tonight as well and it took 55 minutes. I may have been able to take it out sooner as a crumb I tasted was a tad burnt. I won’t be cutting into until tomorrow when I’m at my parent’s house.
22 | Wendy
September 6, 2009 at 12:50 am
I mad a 1/4 of a recipe. It quarters easily and I baked it in my mom’s mini-corning ware pan. It rose and baked beautiful.
23 | Andrea
September 6, 2009 at 7:48 pm
I halved the recipe and baked it in a jumbo muffin tin for mini soufflé cakes, I was really surprised by how they baked up but the kids loved them 🙂
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