Chocolate Decadence Recipes

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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

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.

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

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Top Asked Questions

How do you make a chocolate decadence cake?
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.
How to make chocolate decadence in a ramekin?
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.
What's the hardest part of making chocolate decadence?
Chocolate Decadence comes together quick, in terms of hands-on time. It’s the hands-off time that takes a bit of patience: chilling overnight, and allowing the ganache to thicken. The waaaaiting is the hardest part. Finishing a cake is a matter of personal preference.
Is the chef John's chocolate decadence cake too rich?
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.

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