Baton Rouge, Louisiana
Member since May 2006
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Reviewed Flourless Chocolate Cake
Aug 18, 2013 on FoodNetwork.com
“I followed this recipe exactly, but used creme de cassis instead of frangelico. It was perfect. I lined the pan with parchment, baked for 25 minutes, and allowed the cake to cool completely before removing from pan. I had no trouble removing the cake from the pan with the parchment.
I did use the ganache and did not think it was to rich,...”