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I make this last Sunday, and it's not only incredibly good but also incredibly easy. One of the easiest dishes I've ever made. I used Italian sweet sausage and cooked it with the prunes until it was cooked through.

I made this cake for a dinner party, and it was a huge hit. However, I baked it a full hour because at 30 minutes it was still molten. I used a 9 inch pan, but it is barely 1 1/2 inches deep. If I had used a deeper cake pan, would the cake have risen higher and therefore baked more quickly? We skipped the white chocolate cream by the way, and no one missed it.

Dark chocolate filled with wintergreen cream. As far as I know, wintergreen chocolates are available only in the Boston area. If anyone knows where else to get them, I would love to know.

I made this last night, and it was a huge success. It looked kind of watery until I put in the goat cheese (I put in all four ounces inside of reserving half for crumbling on top), and then it coalesced beautifully.

In no particular order: Cinnamon raisin bagels, Romaine lettuce, a chunk of parmesan, slivered almonds or pecans for the salad, cranberry juice, celery and cream cheese, a baguette or sliced peasant bread, a jar of Taromosalata and a box of Stoned Wheat Thins, a box of fusilli and Citarella's Vodka sauce, Nutella for emergencies.

I made this cake over the weekend for a family party and it came out perfect! My husband loved it!

this did not work for me at all. i took the cake out after 30 minutes exactly and it was still shiny in the middle. in my gut, i thought that it wasn't done, but i second guessed that feeling and took it out. it seemed mushy and was falling apart. it wasn't done. i didn't know what to do, so i crammed it back in the pan and put it back in the oven for a bit. needless to say, it wasn't pretty, and i won't be serving it for my dinner party tomorrow, which is disappointing because i had already made the white chocolate sauce. i really don't know what i did wrong...well, except for the fact that i didn't have a round pan, so i used a square 9 inch pan. my oven temperature is pretty right on--although it is an old oven. any thoughts. i'm so disappointed.

anyway, your chocolate pot de creme has worked for me. so i made that (it was just sort of exhausting making two desserts after working on my main course for all day.) also, any ideas on what to do with the white chocolate cream?

vickyb, i also made the cake in a 9-inch pan that's less than 1.5 inches deep. i don't think the cake is really supposed to rise, maybe just a little bit.
30 minutes was exactly enough for me. I baked 32 mins exactly and felt like i may have overbaked it slightly. I was even using a foil roasting pan for the water bath that was barely 1.5 inches itself and it was still fine. I would recommend not skipping the white chocolate cream, it adds a very nice contrast to the cake. I hope you figure out what the reason was for your longer baking time and post back here.

Also, I had a very hard time transfering to my serving platter. The weight of the platter (before I could flip it) distorted one small edge of the cake. Next time I think I will use a lighter platter. However, is there any trick to flipping it onto the platter?

Vicky, I don't have a clue why your cake was still molten after 30 minutes. the fact that it was molten and that you were still able to unmold it is a miracle. I'd say that your oven temperature was off, but my bet is that you've checked that and have a thermometer, right? (It would have been too simple.) I can't come up with the answer, but I am surprised, since this is a recipe that's been around for over 10 years and has been made by sooooooooooo many people. Is it possible that you might have mismeasured an ingredient? I'm reaching here because I'm puzzled. Sorry.

bmorecupcake, you can use the "baking" chocolates, but you won't get a fabulous cake because the chocolates themselves aren't fabulous. It's true that Hershey's and Nestles have baking chocolates, but they have also come out with better quality chocolates and you might want to try them -- they'd be the ones that list the cacao/cocoa percentages on the packages (look for a bar that's over 50% cacao). You might also look for Lindt chocolate (it's often in supermarkets). When you're ready to break open the piggy bank, go for Valrhona, ScharffenBerger or Guittard. And, yes, of course you can use coffee in the cream (the color will be dark, but you know that).

Gorzd -- many thanks! I'm so glad you're enjoying the recipes.

So, just to be sure, don't use the "baking" chocolates, but just the regular chocolates? Hershey's and Nestle also have baking chocolates which is why I'm asking.

If using coffee, is it ok to put cofee in the white chocolate cream, too?