Best Whole Foods Chocoalte Decadence Recipes
CHEF JOHN'S CHOCOLATE DECADENCE
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
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
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
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
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