Chocolate Decadence Recipes Recipe For Deviled

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CHOCOLATE DECADENCE CAKE I



Chocolate Decadence Cake I image

This is the richest chocolate cake ever! Any questions?

Provided by Robin

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 7

12 ounces semisweet chocolate chips
4 (1 ounce) squares unsweetened chocolate
1 ½ cups butter, melted
1 ¾ cups white sugar
½ cup water
7 eggs
2 cups whipped cream

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.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 38.5 g, Cholesterol 132.8 mg, Fat 31.1 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 18.7 g, Sodium 167 mg, Sugar 34.3 g

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



Chocolate Decadence image

Categories     Berry     Chocolate     Dairy     Egg     Dessert     Bake     Valentine's Day     Kid-Friendly     Mother's Day     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10 to 12

Number Of Ingredients 10

For batter:
12 ounce semisweet chocolate, chopped
1 1/2 sticks unsalted butter
4 large eggs
1/2 cup sugar
For sauce:
10-ounce package frozen unsweetened raspberries, thawed
1/4 cup sugar
Accompaniment:
unsweetened whipped cream

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.

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 CAKE



Decadent Chocolate Cake image

Provided by Marcela Valladolid

Categories     dessert

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Nonstick cooking spray, for spraying the pans
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 cup boiling water
1/2 cup vegetable oil
1 tablespoon vanilla
2 large eggs
1 3/4 cups powdered sugar
3 tablespoons unsalted butter, at room temperature
4 1/2 ounces bittersweet chocolate, melted
1/2 cup sour cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
  • Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
  • Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
  • Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
  • For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
  • Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.

BROWNIE DECADENCE



Brownie Decadence image

Provided by Food Network

Time 1h

Number Of Ingredients 12

1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup white chocolate chips or shaved white chocolate (premium imported brand)
1 cup heavy whipping cream
2 cups premium chocolate chips
1 to 1 1/2 cups chopped, toasted pecans

Steps:

  • Preheat oven to 350 degrees. Prepare 9 by 13 inch baking pan by greasing with butter or spraying with a cooking spray (such as Pam). Melt butter in a large saucepan. Over low heat add unsweetened chocolate and stir until chocolate is melted. Remove from heat, mix in sugar (in saucepan). Add eggs and vanilla, stir until incorporated. Add flour, baking powder, and salt and stir just till flour is mixed in. Gently stir in white chocolate. Spread mixture in prepared pan. Bake 30 to 35 minutes just until brownies begin to pull away from the sides. Remove from oven and let cool completely. While brownies are baking, prepare ganache topping. Over low heat in a medium saucepan, bring heavy cream to the boil. Remove from heat and add chocolate chips. Let sit for a few minutes to melt chocolate. Stir until all chocolate is melted. Let mixture cool and thicken, stirring occasionally for about 20 to 30 minutes. Spread chocolate ganache over completely cooled bownies. Press chopped, toasted pecans into the ganache. Let ganache harden and then cut into squares and then into triangles. Carefully remove from pan and serve on a garnished plate. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.;

DECADENT DUO FOR DECADENT DUOS: CHOCOLATE CUPS WITH WHIPPED CREAM



Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream image

Make your dessert first for this menu to allow these chocolate cups to set and chill. This recipe is a no-bake pot de creme, no kidding.

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings in demitasse cups

Number Of Ingredients 9

2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
Mint sprigs, for garnish, optional

Steps:

  • Heat milk in a small pan over moderate heat until it comes to a boil.
  • In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
  • Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
  • Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

DECADENT CHOCOLATE FRENCH TOAST



Decadent Chocolate French Toast image

Provided by Sandra Lee

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

1 chocolate pound cake
1 cup heavy cream
1/3 cup white chocolate chips
1 pint strawberries, washed, tops removed
2 tablespoons sugar
4 tablespoons butter
1/2 cup chocolate milk
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3 eggs
1/4 cup chocolate chips or shaved chocolate
4 sprigs fresh mint, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Fit a baking sheet with a wire rack.
  • Slice the pound cake into 8 slices. Place the prepared baking sheet. Toast in the oven for 12 minutes.
  • In a small pot, heat 1/4 cup heavy cream over low heat. When hot, whisk in the white chocolate chips until melted and fully incorporated into the cream. Remove from the heat and chill in the fridge until cool but still a pourable consistency, about 30 minutes.
  • In a blender, combine three-quarters of the strawberries with the sugar. Reserve the remaining strawberries for garnish. Blend until smooth. Strain the puree through a strainer into a bowl. Cover and place in the fridge until ready to serve. Strawberry sauce can be made the day before and keep in the refrigerator in an airtight container.
  • In a large chilled bowl, combined the remaining 3/4 cup heavy cream and the cooled white chocolate cream mixture. Whip with a hand mixer until medium peaks form. Cover and place in the fridge while you make the French toast.
  • Heat 2 tablespoons butter in a large skillet over medium-low heat.
  • In a baking dish. whisk together the chocolate milk, vanilla, cinnamon and eggs until well blended. Place 4 pieces of the pound cake into the egg mixture and let soak for 15 seconds. Flip and soak the other side for 15 seconds. Remove the cake from the egg mixture, allowing any excess to drip off, and place in the heated skillet with the butter. Cook for 3 to 4 minutes per side. Remove to a platter. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining 4 pound cake slices.
  • To assemble: Place a small pool of the strawberry sauce onto 4 plates, 2 to 3 tablespoons per plate. Place 2 pieces of French toast onto each plate. Top each with a large dollop of the white chocolate whipped cream, sprinkle with the some chocolate chips and garnish with a fresh strawberry and mint sprig.

CHOCOLATE DECADENCE CAKE III



Chocolate Decadence Cake III image

This is a very rich cake, a small piece goes a long way. The best way to describe it is that it's a cross between a moist brownie and fudge. Be sure to use good quality chocolate. Serve with a dollop of whipped cream.

Provided by BUCHKO

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 5

16 (1 ounce) squares bittersweet chocolate
10 tablespoons butter
4 eggs
1 tablespoon white sugar
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
  • In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
  • In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 23 g, Cholesterol 89 mg, Fat 23.8 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 14.3 g, Sodium 93.4 mg, Sugar 18 g

DECADENT CHOCOLATE PANCAKES



Decadent Chocolate Pancakes image

This is my spin on having chocolate for breakfast! It's a cross between a pancake and a brownie. I hope you like them as much as my family does. Serve warm with your favorite pancake syrup, whipped cream, and berries of your choice. Enjoy!

Provided by Francesca

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 5

Number Of Ingredients 11

⅓ cup cocoa powder
¼ cup white sugar
1 ½ cups all-purpose flour
2 tablespoons light brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup buttermilk
2 eggs
3 ½ tablespoons vegetable oil
1 ½ teaspoons vanilla extract

Steps:

  • Whisk cocoa powder and sugar together in a bowl until well combined. Add flour, brown sugar, baking soda, baking powder, and salt; continue whisking until evenly mixed. Make a well in the center of the bowl.
  • Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour into center of the well of the cocoa mixture; mix until just blended.
  • Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 49.9 g, Cholesterol 76.4 mg, Fat 13.1 g, Fiber 2.7 g, Protein 9.1 g, SaturatedFat 2.9 g, Sodium 499.7 mg, Sugar 18.1 g

CHOCOLATE DECADENCE



Chocolate Decadence image

It's a lot of work, but boy is it worth it. This is a dessert sure to impress the boss or whoever you have over for dinner.

Provided by Felix4067

Categories     Dessert

Time P1DT15m

Yield 8-12 serving(s)

Number Of Ingredients 10

1 lb dark sweet chocolate
5/8 cup unsalted butter
4 eggs
1 tablespoon sugar
1 tablespoon flour, sifted
2 cups whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla
chocolate curls (to garnish)
8 ounces fresh raspberries or 8 ounces frozen raspberries, pureed and strained

Steps:

  • Cut circle of parchment paper to fit 8-inch round cake pan.
  • Preheat oven to 425 degrees.
  • Combine chocolate and butter in top of double boiler.
  • Set over gently simmering water and stir until melted and smooth.
  • Remove from heat.
  • Transfer to bowl and set aside.
  • Wipe out top of double boiler (you'll be using it again).
  • Combine eggs and sugar in top of double boiler.
  • Set over gently simmering water and whisk constantly until sugar is dissolved and mixture darkens and is barely warm to the touch.
  • Remove from heat.
  • Beat at high speed with electric mixer until eggs have tripled in volume and are consistency of lightly whipped cream, about 5 to 10 minutes.
  • Gently fold in flour.
  • Carefully stir 1/3 of egg mixture into chocolate to loosen, then fold chocolate into remaining egg mixture until thoroughly combined.
  • Turn into prepared pan.
  • Bake until cake is soft in center but crusty on top, about 15 minutes.
  • Let cool completely in pan, then freeze overnight.
  • (Cake can be kept in freezer up to one month before serving.) About 1 hour before serving, whip cream with confectioners' sugar and vanilla until stiff.
  • Invert cake onto serving platter.
  • (Spinning pan briefly over high heat will help loosen cake from pan.) Spread 2/3 of whipped cream over top.
  • Mound chocolate curls in center.
  • Pipe rosettes around edge of cake using remaining whipped cream.
  • Refrigerate until about 15 minutes before serving.
  • Pass raspberry puree separately.

Nutrition Facts : Calories 687, Fat 58.5, SaturatedFat 35.1, Cholesterol 212.9, Sodium 69.5, Carbohydrate 42.9, Fiber 5, Sugar 33.3, Protein 7.2

CHOCOLATE DECADENCE



Chocolate Decadence image

Make and share this Chocolate Decadence recipe from Food.com.

Provided by AZRT8871

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

cooking spray
1/2 cup sugar, plus
3 tablespoons sugar
1/4 cup 2% low-fat milk
2 tablespoons unsweetened cocoa, plus
2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°.
  • Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
  • Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
  • Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.

Nutrition Facts : Calories 278.4, Fat 9.2, SaturatedFat 5.6, Cholesterol 12.7, Sodium 125.9, Carbohydrate 49.8, Fiber 2.4, Sugar 39.2, Protein 3.9

CHOCOLATE DECADENCE SPICE CAKE



Chocolate Decadence Spice Cake image

Looking for a tasty dessert? Then check out this chocolate spice cake that's served with whipping cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 10

28 oz semisweet baking chocolate, chopped (6 1/2 cups)
2/3 cup butter
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
5 eggs
3 tablespoons granulated sugar
2 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups whipping cream
2 tablespoons powdered sugar
Cinnamon sticks, broken, if desired

Steps:

  • Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium microwavable bowl, melt 16 oz of the chocolate and the butter uncovered on High 1 minute, then in 30-second increments, stirring until smooth. Stir in ground cinnamon and allspice. Cool slightly.
  • In large bowl, beat eggs with electric mixer on high speed until foamy. Beat in granulated sugar and flour on low speed until blended. Gradually add chocolate mixture, beating on medium speed just until blended. Pour into pan.
  • Bake 30 to 35 minutes or until cake is set 2 inches from edge. Immediately run knife around edge of pan to loosen cake. Cool in pan on cooling rack 20 minutes. Remove side of pan; cool completely, about 2 hours.
  • Place remaining 12 oz chocolate in heatproof bowl. In small microwavable bowl, heat 3/4 cup of the whipping cream uncovered on High 45 seconds or until simmering. Pour over chocolate. Let stand 2 minutes; stir until smooth. Pour over cooled cake. Refrigerate until serving time.
  • Just before serving, in chilled small bowl, beat remaining 1 cup whipping cream and the powdered sugar on high speed until soft peaks form. Serve whipped cream with cake. Garnish with cinnamon stick pieces.

Nutrition Facts : Calories 590, Carbohydrate 49 g, Fat 8, Fiber 4 g, Protein 8 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 115 mg

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  • Position rack in lower third of oven; preheat to 350 degrees F. Line the bottom of an 8- or 9-inch cake pan (1 1/2 to 2 inches deep) with parchment paper and coat the sides of the pan with cooking spray. Put a kettle of water on to boil for Step 6.
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  • Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating on high speed until the egg whites are stiff but not dry.


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CHOCOLATE DECADENCE RECIPE | MYRECIPES
Recipes; Chocolate Decadence; Chocolate Decadence. Rating: 5 stars. 27 Ratings. 5 star values: 24 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0 Read Reviews Add Review 27 Ratings 22 Reviews This rich and indulgent chocolate dessert is sure to satisfy the craziest of chocoholics. By Julie Grimes Bottcher. Recipe by Cooking Light December 2003 …
From myrecipes.com


CHOCOLATE DECADENCE –THE ORIGINAL RECIPE BY JANICE FEUER
2014-12-20 Heat the oven to 425 degrees. Line an 8-inch round cake pan with parchment paper. Combine the chocolate and butter in the top pan of a double boiler placed over simmering water. Heat until the chocolate and butter are just melted. Set aside. Combine the eggs and sugar in the bowl of a stand mixer.
From everydayhealthyeverydaydelicious.com


DOUBLE DECADENCE CHOCOLATE CAKE & GLOSSY CHOCOLATE FROSTING …
65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More
From myrecipes.com


DECADENT DEVILED EGGS RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Decadent Deviled Eggs Recipe. See original recipe at: recipe4living.com. kept by MrPole recipe by recipe4living.com. Categories: Egg; print. Ingredients: 1/3 C. mayonnaise 1 large shallot, …
From keeprecipes.com


DECADENT DARK CHOCOLATE TORTE - MY RECIPE MAGIC
2016-11-15 Torte – 250g chopped dark chocolate (I used Whittakers 62% Dark Chocolate) – 200g chopped butter – 6 large eggs – 1/2c caster sugar – 2 tsp vanilla extract – cocoa powder for dusting (I also added a wee bit of icing sugar) Raspberry “Sauce” (I use this term loosely because its just blitzed berries with a little water) – handful of frozen berries – water (just enough to form ...
From myrecipemagic.com


DECADENT CHOCOLATE CAKE RECIPE | MARCELA VALLADOLID | FOOD …
Frittata Recipes · Sauce Recipes · Hard Boiled Eggs Recipes · Deviled Egg ... Very rich and creamy mayo with just enough tang. elphaba1229 2011 09 22T16:59:41Z item not ... Very rich and creamy mayo with just enough tang. elphaba1229 2011 09 22T16:59:41Z item not ...
From crecipe.com


10 DECADENT CHOCOLATE RECIPES - READER'S DIGEST
2016-08-09 When it comes to decadent chocolate recipes, French-style macarons are the reigning king. A mixture of egg whites and ground nuts (usually almonds), sandwiched together with a flavoured filling, you will not be disappointed. Get the recipe for Chocolate Macarons. 2 / 10. Photo: Shutterstock. Chocolate Whoopie Pies. Whoopie pies have it all. Soft, chocolaty …
From readersdigest.ca


DOUBLE CHOCOLATE "DEVILED EGGS" - WOMAN'S DAY
2013-02-27 Refrigerate until set, at least 40 minutes and up to 4 days. Before serving, make the "yolk" mixture. Using an electric mixer, beat the butter, confectioners' sugar, vanilla and a …
From womansday.com


CHOCOLATE DECADENCE RECIPE - FOOD CHANNEL
2008-05-04 Chocolate Decadence Recipe. This fabulous dessert is a legend in its own time. Although many have claimed to be the creator, it was in fact developed at Narsai's restaurant in Berkeley, California, by chef Narsai David and pastry chef Janice Feuer. To be completely authentic, you should use Ghirardelli sweet dark chocolate.
From foodchannel.com


BACON DEVILED EGGS RECIPE - RECIPES.NET
2022-03-21 Instructions. Separate the egg whites from the yolks of the hard boiled eggs. Place the yolks in the bowl of a food processor, then place the whites on a serving tray. Add the mayonnaise, heavy cream, mustard and salt and pepper to the food processor; then process until smooth. Place the egg yolk mixture in a piping bag fitted with a large star ...
From recipes.net


CHOCOLATE DECADENCE - RECIPE - COOKS.COM
Enter your email to signup for the Cooks.com Recipe Newsletter . Home > Recipes > International > Chocolate Decadence. Printer-friendly version. CHOCOLATE DECADENCE : 1 lb. dark sweet chocolate 10 tbsp. unsalted butter 4 whole eggs 1 tbsp. sugar 1 tbsp. all purpose flour 1 c. heavy cream, whipped Shaved bittersweet chocolate 1 (10 to 12 oz.) pkg. frozen …
From cooks.com


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