Hi Sharon, I'm glad to hear you enjoyed it! Sorry for the late response. The way it works is that salt has a synergistic effect with compounds that produce the taste of umami. This makes savory things taste better, and the thinking goes that it works for sweets as well (which it does), but I just don't enjoy the taste of the salt in sweets. That's why I generally try and use ingredients in may sweets with a high concentration of amino acids that produce the taste of umami, so it doesn't necessarily need to be boosted by the salt. That being said, if you don't mind the taste of the salt, you can certainly add a pinch to amp things up.

Hi Sara, sorry to hear it didn't turn out. It sounds like the cake was overcooked. Depending on the wattage of your microwave, it can take as little as 15 seconds, or as long as 30 seconds. Please try and reduce the amount of time you're cooking it for next time. It's best to keep a close eye on it as it rises and stop the microwave when you see the batter has tripled in size.

Dear Marc, thank you for your answer! I decided to do instead your panna cota and it was incredible.

Thanks Natalia, I've never tried baking this in an oven so I'm not sure how long it would take. One thing that I will mention is that you won't get the saucy exterior like in the photos if you do this in a regular oven and it will probably be more like a regular chocolate cake.

Hi Jena, there's a "print" button at the top of the recipe card.