I adore chocolate anything. I was wondering if a drizzle of chocolate would work on this cake as well?

Linda in Washington State

This cake is already uber-rich, but if you can eat it, then go for it. Personally, I would suugest frreshly whipped cream or vanilla ice cream. ~Garrett

No flour? DEFINITELY saving this recipe for Passover. Unless I make it several times before then.

I owe you a huge debt of gratitude Garrett for helping me to use up the RIDICULOUSLY OVERPRICED $6 2-OUNCE BOTTLE OF CHIPOTLE POWDER I NEEDED FOR A RECIPE A YEAR AGO AND HAVE HAD NO USE FOR AFTER THE 1/4 TEASPOON I USED.

There. I feel much better now. Phew.

Isn't it a bad idea to taste the batter that includes raw eggs?

Salmonella actually exists on the shell of an egg, not within the egg itself, so don't use cracked or broken eggs, store your eggs in the fridge, and use them within 2 weeks of buying them. Only after time goes by and in poor conditions does salmonella have the chance of infecting the whites of the eggs. The FDA has good procedures in place to ensure that your chances of actually getting salmonella are rare. However, it's your call. You can get a bit more info here ~Garrett

Amazing! I did it in cupcake cups because I was taking it into work. Not only is it incredibly good - such a perfect combo - the cupcakes look neat with the little cracks. No frosting needed!

It is possible to use egg replacer or flaxseed for replacing the five eggs in this recipe?

No idea, I have never in my life used either so I do not know how they work. Give it a try and let us know! ~Garrett

Before I add this to next week's menu, do you have any idea whether this freezes well? Also, do you leave this out over the course of several days or store in the fridge? Thanks, Garrett!

I would suggest that you just store it in the fridge for no more than 2-3 days. I usually make this the day before it's served. ~Garrett

Yum! But how come your recipes calls for a third of the baking time of David's?

It isn't cooking in a waterbath for this recipe. ~Garrett

Thanks! The no waterbath leads to my second question - how do you keep it from cracking and drying out? Was David's waterbath totally unnecessary? My springform pans leaks, regardless of meticulous foil wrapping, so this no waterbath thing is just what the doctor ordered.

This recipe cooks quicker out of the waterbath so it's denser, dryer and more fudgy. There is a bit of cracking along the outer rim, but I think it gives it visial appeal. The best way to see how the recipe works is to make it. ;) ~Garrett

I tried this recipe today at my sister's place. The middle was rather goopy, even though I ended up cooking it about seven minutes longer than the recipe said. Any thoughts about how to prevent that?

We made this for an office party and it was fantastic! I only used cinnamon and some cayenne but people seemed to enjoy it regardless. Next time I will try to use the chioptle powder.

This cake, far and away the easiest I've ever made, was a slam-dunk, wrestle-you-for-the-last-piece hit with everyone who tasted it. As one party guest said to another, "Taste this; it will change your life." Reminds me of "Chocolat."

Just got rave - explative - explative reviews from choc fiend boyfriend. Made my day! So easy.

Could not find chipolte in vaca town or even cayanne but still fab. I used some Lee Kum Kee chili oil.

Back in the city I will find primo ingredients and try to top it. May become MY signature dish. Thankyou Garret for sharing!!

See, this is why I'm so happy that I subscribe to this blog, because I have this vast deposit of knowledge at my disposal--and this is just what the doctor orderered! I actually omitted the cayenne and doubled the amount of chipotle (I like things spicy and so does my boy) and it came out beautifully! It was nice and moist on the inside and crispy on the top, and went beautifully with chipotle-cilantro-garlic burgers, canteloupe, and some wonderful coconut sorbet. Thank you!

One question, though. When it came out of the oven, it was fairly tall and puffed up, but once I left it, it fell like a souffle. I turned it out upside-down (which it seems is what you did in your picture, as I don't see an overly crackly top) and served it that way. Is it supposed to fall like this? Is it overlarge bubbles in the mix, or anything else? I did whip it quite a bit while mixing, and I feel that the eggs might have gained volume because of this.

Melissa, the directions do not say to turn it over so no, don't. The crackle you see is mostly just on the rim of the cake. Yes, it should fall, as it is a flourless chocolate cake, there is not gluten structure to support it. =) ~Garrett

I made this this weekend for my family for our what seems to be our last BBQ of the season. While it was a bit spicy for me, my family adored it, I was able to eat a piece with a big glass of milk and loved it though. At first I was worried as it puffed up a lot but as it condensed after cooking it got perfectly dense and delicious, though I think I undercooked mine a bit. Thanks for the great recipe!!!

Made this for my dad for father's day, he loved it.

I increased the chipotle powder a bit, and think I got it just right.

My wife thought it was horrid, but she's not one for unusual flavors :)

Carefully placed on cardboard and wrapped in a tight layer of plastic wrap, it survived shipping via UPS.

For those who find the smoky warmth too spicy, a bit of whipped cream does soften the burn.

I would definitely make this again, for those with an adventurous palette.

Omagaaah! I just baked and devoured this about ten minutes ago. And let me tell you, it was amazing! Instead of the chipotle powder, I just added some red pepper flakes to the butter as it melted then strained it. I also added a little coffee. I also baked them in little muffin cups,for portion control. And topped it with a combination of bittersweet chocolate and evaporated milk. It was amazing. Thank you, Garrett!