I used this one in 2001 when I first was published and it was fabulous. Now I've used it Friday, 12/10/10 for much husband's birthday but with a bundt pan and it is still as wonderful as before. He loved it and couldn't believe the texture and how silky it was. I kept it in the fridge and anyone who loves chocolate should use this recipe only. Use a high grade dark chocolate and espresso (coffee) which is even more satisfying to the palate.
MsEONJ Posted: 12/11/10
rstarrlemaitre Posted: 04/17/13
This is a very dense cake - more like a cross between date pudding and a proper cake, but incredible flavor. Couldn't really taste the coffee, but great chocolate-y glaze. Served a la mode with vanilla ice cream which was a nice foil to the rich texture and taste.