Chocolate Decadence Cake I Recipes

CHEF JOHN'S CHOCOLATE DECADENCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
• Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
• Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
• Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray.
• Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla.
• Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in the currants and chopped chocolate.
• Pour the batter into the pan. Bake in the center of the oven until a cake tester inserted in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely. Dust generously with confectioners' sugar just before serving.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 10-inch round cake pan. For the cake: Melt the chocolate and butter in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). Set aside to cool. Beat the egg yolks until light and fluffy. Slowly add the sugar and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it just disappears. In a separate bowl, whisk the egg whites until soft peaks form. Fold egg whites into the chocolate mixture in 2 parts. Pour the batter into the prepared pan and tap on the counter to remove air bubbles. Bake for 20 to 25 minutes, until a toothpick comes out clean (see Cook's Note). For the ganache: Place the chopped chocolate in a mixing bowl. Place the cream in a saucepan and bring to a boil. Add the hot cream to the chocolate and stir until all lumps are gone. Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula.

CHOCOLATE DECADENCE

Steps:

• Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
• Make batter:
• Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
• Cool slightly.
• Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
• Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).
• Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
• Make sauce:
• Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.
• Remove cake from pan:
• Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.
• Bring cake to room temperature. Serve with sauce and whipped cream.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease a 10" tube pan.
• Pour boiling water over chocolate and butter; let stand until melted.
• Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.
• Mix soda and sour cream and whisk into chocolate mixture.
• Mix flour and baking powder well, and add to batter, mixing thoroughly.
• Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold together.
• Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 minute or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.
• To Make the Frosting:.
• Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.