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4

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Total Reviews: 5

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  • on February 01, 2013

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    Baked in a 6 inch pan. Delicious and moist . I've made this with both espresso and cognac and they're both divine!

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  • on January 30, 2013

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    My cake did not rise either. Sometimes I think I will give up on these recipes on tv
    I took down the recipe as she made it because so many times the printed one will be
    incorrect. As another viewer mentioned the sugar was divided between the egg yolks
    and the whites, but the printed recipe did not say that.

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  • on October 19, 2012

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    This tastes just like a nut roll, but much easier to make!
    On the show, she uses 1/4 cup of the sugar with the yolks, and 1/4 with the egg whites. I also think that she uses a 6" pan, not 8", but I prefer the 8" (even if it is flatter this way.
    Because it is flatter, there is more of the buttery, crunchy outside layer.
    This was one of the easiest cake I've ever made! It's a keeper!

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  • on September 19, 2012

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    I made it twice in one day. It looked so good. I don't understand why it rose so high
    on the show and in the picture I printed and both of my cakes only rose about 3/4
    of an inch. I bake a lot . I would like to know what the problem might be. As far as
    taste will be my rating. Claire

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  • on July 10, 2012

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    Delicious!! Even though I needed to reduce the eggs and sugar and despite the yolk mixture cooling and turning gluey while I beat the whites. It's really easy and good.

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