This is typical of a French homemade cake - dense, dark, and delicious. The texture is very different from a sponge cake, and it is excellent dusted with icing sugar and served with whipped cream.
I had to do a report on France for my Global Studies class and I decided to make this for everyone in the class. Everyone loved it! Also, I took it to my French teacher whom lived in France for 30 years and she said that indeed, it was French, and she wanted the recipe, as well as 4 other teachers! - 16 Feb 2005 (Review from Allrecipes US | Canada)
I think this cake is great! Working as a pastry baker, I have made cakes like this before. The cake usually sinks in a little at the top after cooling. I like to fill the indention with whipped cream, freeze it overnight and then glaze with a melted ganache icing. Sooo elegant but still pretty easy. - 05 Jan 2007 (Review from Allrecipes US | Canada)
I followed the directions but this did not turn out at all-I ended up throwing it out. Sorry! - 04 Sep 2001 (Review from Allrecipes US | Canada)