Chocolate Decadence

CHOCOLATE DECADENCE



Chocolate Decadence image

Recipe From epicurious.com

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.

Recipe From allrecipes.com

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
Calories249.6 calories
Carbohydrate16.2 g
Cholesterol87.1 mg
Fat20.2 g
Fiber2 g
Protein4.2 g
SaturatedFat11.6 g
Sodium214.6 mg
Sugar14.2 g

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.

CHOCOLATE DECADENCE



Chocolate Decadence image

Recipe From epicurious.com

Categories     Chocolate     Cake     Dessert     Bake

Number Of Ingredients 9

1 pound Dark Chocolate
5 ounces Unsalted Butter
4 Eggs
1 tablespoon Sugar
1 tablespoon Flour
2 cups Whipping Cream
1 tablespoon Powdered Sugar
1 teaspoon Vanilla Extract
8 ounces Frozen Raspberries

Steps:

  • Cut circle of parchment paper to fit 8" cake pan
  • preheat oven to 425 degrees
  • melt chocolate and butter in double boiler until dissolved and warm
  • combine eggs and sugar, mix for 10 minutes until fluffy
  • fold flour into chocolate+butter mix
  • fold chocolate+butter mix into eggs
  • pour mixture into cake pan, bake for 15 minutes
  • cool in pan, then freeze overnight
  • take out one hour before serving
  • whip the whipping cream, adding powdered sugar and vanilla extract
  • top cake with whipped cream mix and raspberry sauce

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.

Recipe From allrecipes.com

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
Calories333.2 calories
Carbohydrate26.2 g
Cholesterol102.9 mg
Fat25.2 g
Fiber3 g
Protein5.8 g
SaturatedFat14.2 g
Sodium43.4 mg
Sugar22.6 g

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.

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