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Doris Schecter, owner of the My Most Favorite Dessert Company bakery, shares her recipe for this flourless chocolate cake. For a taller cake, Doris suggests making this recipe 1 1/2 times.

Source: Martha Stewart Living, August 2004
Servings Yield



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How would you rate this recipe?
  • tininhafx
    14 MAR, 2017
    margarine?! really?!... this pretty much puts me off from signing up for this...
    • aspolansgmail
      3 APR, 2017
      Margarine makes it kosher for Passover so the cake can be eaten with a meal that has meat. You could subs[filtered]ute butter for the margarine.
  • kookybaker
    6 APR, 2008
    I use a springform pan to make this and I have never had a problem getting it out of the pan. Once it is out of the pan, I spread a chocolate genache over it and take a frosting tip to make a "shell" border around the top and bottom of the cake. I have made this cake twice for school dessert auctions.
  • BethP
    23 DEC, 2007
    This was good but would not come out of pan

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