Chocolate Decadence Pie Recipes

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CHEF JOHN'S CHOCOLATE DECADENCE



Chef John's Chocolate Decadence image

This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.

Provided by Chef John

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 7

18 ounces semisweet chocolate, chopped
10 tablespoons unsalted butter
5 large eggs, at room temperature
4 teaspoons white sugar
4 teaspoons all-purpose flour
1 pinch cayenne pepper
1 pinch salt

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.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g

CHOCOLATE DECADENCE ICE CREAM PIE



Chocolate Decadence Ice Cream Pie image

Categories     Chocolate     Dairy     Dessert     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 13

For crust
1 1/2 cups finely ground or crushed chocolate wafer cookies (about 7 ounces)
6 tablespoons (3/4 stick) unsalted butter, melted
For bittersweet chocolate sauce
3/4 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons light corn syrup
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 teaspoon vanilla extract
2 pints chocolate-chocolate chip ice cream
1 pint chocolate fudge brownie ice cream
1 pint cookies-and-cream ice cream
2 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

Steps:

  • Make crust:
  • Preheat oven to 325°F. Butter 9-inch-diameter metal pie pan or glass pie dish. Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 10 minutes. Cool completely.
  • Make bittersweet chocolate sauce:
  • Combine cream, butter, and corn syrup in medium saucepan. Bring to simmer. Remove from heat. Add bittersweet chocolate; let stand 1 minute. Whisk until melted and smooth. Stir in vanilla. Let stand at room temperature until cool and slightly thickened, about 20 minutes.
  • Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust. Drizzle 1/2 cup chocolate sauce over ice cream. Freeze pie until sauce sets, about 10 minutes. Top pie with scoops of remaining ice cream, alternating flavors and mounding in center. Drizzle 1/3 cup sauce over. Freeze pie until firm, at least 2 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen. Cover and refrigerate remaining chocolate sauce.)
  • Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth. Using small spoon, drizzle white chocolate in thin lines over ice cream pie. Freeze until white chocolate is firm, about 10 minutes. Stir bittersweet chocolate sauce over low heat just until warm. Serve pie with warm chocolate sauce.

CHOCOLATE DECADENCE



Chocolate Decadence image

This rich, romantic, baked chocoholic dessert is frequently asked for by my catering clients. Garnish with whipped cream and chocolate curls.

Provided by Stephany Brown

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 4h45m

Yield 6

Number Of Ingredients 5

6 ounces semisweet chocolate, chopped
5 tablespoons butter, room temperature
2 eggs, room temperature
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Butter six ramekins or custard cups. Melt chocolate and butter slowly: You can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. Stir until completely smooth.
  • In a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. Stir vanilla and salt gently into beaten eggs. Fold half of egg mixture into chocolate mixture, mix well. Then fold remainder of egg mixture into chocolate mixture. Pour chocolate and egg mixture into prepared ramekins.
  • Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan. Butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. Place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake 5 minutes, then remove foil and bake 10 minutes more. Remove ramekins from water carefully. Let cool on wire rack for at least 3 hours. Cakes will firm up as they cool. Unmold each room-temperature ramekin onto a dessert plate, garnish and serve. Refrigerate unused portions.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 16.2 g, Cholesterol 87.1 mg, Fat 20.2 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 11.6 g, Sodium 214.6 mg, Sugar 14.2 g

DECADENT CHOCOLATE PECAN PIE



Decadent Chocolate Pecan Pie image

Try this luscious variation of a classic pecan pie for a memorable end to your holiday meal. The spicy crunch of a traditional pecan pie nestles on top of a layer of divinely rich chocolate.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 10 servings

Number Of Ingredients 12

1 refrigerated pie crust (from 15-ounce package)
1 cup semi-sweet chocolate chips
3 tablespoons milk
4 eggs
3 tablespoons butter, melted
2 teaspoons McCormick® Pure Vanilla Extract
1 cup dark corn syrup
1 cup sugar
1/2 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Allspice, Ground
1/4 teaspoon salt
1 1/2 cups pecan halves

Steps:

  • 1. Preheat oven to 425 degrees F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 degrees F.
  • 2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
  • 3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
  • 4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

DECADENT CHOCOLATE PIE



Decadent Chocolate Pie image

This recipe was suggested by a key lime pie recipe that Emeril Lagasse has published. Note: This recipe is really sweet. Serve small slices.

Provided by Greg in Bethany

Categories     Pie

Time 45m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 6

2 (14 ounce) cans sweetened condensed milk
3 bakers unsweetened chocolate squares
3 bakers semi-sweet chocolate baking squares
1 egg
1 graham cracker pie crust
whipped cream, for topping

Steps:

  • Heat oven to 350°F.
  • Put milk into a sauce pan or dounle boiler. Add chocolate and beaten egg.
  • Heat gently until chocolate is melted, stirring constantly.
  • Pour into Graham Cracker crust.
  • Bake 15 minutes.
  • Cool and then chill for at least 2 hours.
  • Slice and top each slice with whipped cream.

Nutrition Facts : Calories 375.2, Fat 16.4, SaturatedFat 8.3, Cholesterol 40.1, Sodium 192.3, Carbohydrate 54.1, Fiber 1.9, Sugar 46.7, Protein 7.7

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