My main criticism has to do with the writing of the recipe rather than the actual product. After baking the cake for a full thirty minutes (three minutes longer than the recipe's maximum time), it still jiggled like it was completely raw up to the outer edges. Since the recipe contained no information as what the cake should look like consistency-wise coming out of the oven, I then scoured the internet trying to find this same recipe with more details. The toothpick trick, I think, doesn't apply to flourless cakes - I'm not sure, because I've never actually made one before. I finally found a version that mentioned that the "center should feel soft." Well, that was an understatement, but we were at about 40 minutes by now and I was afraid it was going to be overdone. I took it out of the oven and let it cool. The flavor is excellent - the prunes, chocolate, and hazelnuts are complex and wonderful - but the cake itself is severely underdone. All but the edges of the cake collapsed, and it has a pudding-y texture. The edges have a chewyness to them and are excellent...I only hope I can get the whole cake to turn out that way someday, after messing with the baking times more! If anyone has any tips on how to tell if your flourless cake is done - please post!
Bittersweet Chocolate Cake
sklewis Posted: 02/16/10