Whole Foods Chocoalte Decadence Recipes

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

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.

WHOLE FOODS CHOCOALTE DECADENCE (?)

Steps:

• Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside. Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended. Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely. Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly. When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice. Nutrition Per serving (1 slice/106g-wt.): 440 calories (300 from fat), 34g total fat, 19g saturated fat, 155mg cholesterol, 40mg sodium, 40g total carbohydrate (4g dietary fiber, 32g sugar), 7g protein

CHOCOLATE DECADENCE

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.