The chocolate aroma floated throughout the atmosphere, and the batter was rising in the oven. I took it out when it seemed to be finished, and felt pleased with myself. As it turns out, it was way too gooey, too sweet, and was overall, not good. I think this was as a result of the container I baked it in. The recipe requires a ramekin, but I didn't have one. If you have a ramekin, it will probably work out better.
I didn't think this recipe was good at all. The serving size is so tiny, it makes about 3 mouthfuls of cake and the cake itself just tasted sweet, it did not have the deep chocolatey flavour I was looking for.
I panicked yesterday afternoon when I realized that I had no dessert to offer our dinner guests -- who would be arriving in less than an hour. Not only did this come together quickly, but it was the perfect ending to our meal: not overly sweet or heavy, but just the right amount of richness. I prepared the cakes before dinner; all I had to do was pop them in the oven while I started the coffee Didn't have strawberries, but will definitely try it next time. And I used ground almonds as I'm not keen on pecans. Will definitely be making this again.
This was amazing for only 124 calories! It was so light and airy, which most flour-less cakes are heavy and dense. Key is to whip those egg whites as much as possible! I used almond instead of walnuts and it was great. Will definitely keep this handy for special occasions and my chocolate addictions.
Excellent, choice when your looking for that 'deep chocolate' taste and watching your fat-calorie intake. Was so easy to make, loved it!!!!!!! San Antonio, TX.