Chocolate Decadence Recipe Flourless Recipe For Shrimp

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.

CHOCOLATE DECADENCE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
• Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
• In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
• Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
• Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

FLOURLESS CHOCOLATE CAKE... DECADENT

Steps:

• Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan.
• Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar. Stir the melted chocolate into the egg yolks until thoroughly combined.
• With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry,
• Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry.
• Dust the cake with powdered sugar or decorate the top with melted chocolate and serve with unsweetened whipped cream.

FLOURLESS CHOCOLATE DECADENCE CAKE

Steps:

• Preheat the oven to 325F (160C). Grease with butter a 8 inch (20cm) pan and line with parchment paper.
• Melt chocolate and butter over a bain-marie until smooth. Let cool slightly.
• Meanwhile mix the eggs with sugar and salt using a whisk or mixer until thick and light yellow, for about 5 minutes. Mix in vanilla extract or your favorite extract (mint, rum, almond, pistachio etc).
• Add melted chocolate and mix until well combined.
• Using a spatula fold in the cocoa powder. Pour mixture into the prepared pan.
• Place the pan into a larger baking tray and add hot water, up to halfway of the pan.
• Place into the oven and bake for 25 minutes and remove the pan from the baking tray.
• Let cool completely in the pan and refrigerate for several hours or overnight.
• Place chocolate and whipping cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Let cool at room temperature until thickens to a piping consistency.
• Transfer the chocolate ganache to a piping bag fitted with 1M tip.
• Decorate the cake and sprinkle some crushed freeze-dried raspberries.
• Cut with a hot knife, cleaning the knife after each cut. Enjoy!

DECADENT FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 180°C / 350°F Grease well a 22cm round cake tin and line the base with baking paper. This cake is best cooked in a tin that has a removable base as it is much easier to remove from the tin for serving.
• Place the sugar and eggs in a bowl, beat together for 10 minutes, or until creamy, using a stand mixer/electric beaters.
• Meanwhile, chop the chocolate into small pieces and place in a heatproof bowl. Bring a saucepan of water to the boil and then remove it from the heat. Sit the bowl of chocolate over the saucepan of water, making sure that the water does not touch the bottom or sides of the bowl. Stir occasionally until the chocolate has melted.
• Add the brandy, cinnamon and chocolate to the beaten egg mixture.
• Lightly fold in the double thick cream to the mixture.
• Pour mixture into the prepared cake tin and bake for one hour, or until a skewer comes out clean. Remove from the oven and allow the cake to cool in the tin.
• Run a knife carefully around the edges of the cake before removing from the tin. Dust with icing sugar to serve and serve with a dollop of cream and a strawberry.
• NOTE: This is a very moist thick cake. It will sink a little in the middle as it cools.