So glad you enjoy it, Heather! I almost always stick it in the fridge, which does change the texture to slightly more fudgy. You could perhaps leave it on the counter, or put it in the fridge, and remove from the fridge an hour or two ahead, then reheat it before serving at a very gentle heat in the oven for just a few short minutes. That should work (with the caveat that you have to be sure not to overbake during the initial cook). Enjoy!

Congrats to your daughter, sounds like she absolutely nailed the recipe! It’s a prefect choice to make a family tradition, it’s something that typically everyone would always want a slice of.

And the doors to France are always open to visit, Sarah! It’ll be waiting for when you’re ready. 🙂

Thank you so much, Kristen, and thrilled that you enjoyed this French classic cake. Few things are better when I’m craving something super chocolately. I might need to prepare one for this weekend 🙂

Nothing wrong with telling them it took you countless hours and science to make this, John 🙂 Thrilled that you and your guests enjoyed it, and hope you have a slice left to enjoy today. Feet up, of course!

So smart to make sample cupcake!!!!! Best idea

Hello, Mary! how did it turn out? This is one of those cakes where you can’t really test it to see if it’s done, due to it’s luscious interior. I just always follow the intructions I wrote on the blog, which state “bake 25-30min or until the cake looks puffy. The edges should be set and the middle still slightly wobbly”. The edges looking baked and the centre having a bit of wobble are the major tells. Depending on how yours turned out, you’ll know for sure if you baked it perfectly, or if it needed a few more (or less) minutes in the oven. But it’s very forgiving, even if under or overbaked.