Chocolate Decadence
Submitted by 2dawn
Chocolate decadence cake, a near-flourless, truffle-dense round of melted chocolate and butter. Baked briefly so the center stays fudgy, cloaked in whipped cream and pooled with tart raspberry sauce.
YIELD
12 servingsPREP
25 minCOOK
15 minREADY
60 minThis is chocolate stripped to its essentials. A full pound of chocolate and a stack of butter melt into a single tablespoon of flour, which means the cake leans dense, dark, and truffle-like rather than fluffy.
All the lift comes from the eggs. Warm them with sugar over hot water, then beat until they triple in volume and turn pale and cool. That trapped air, folded in gently, is the only thing keeping this from being pure ganache.
The short bake is deliberate. Pull it while the center is still soft, then chill it firm so it slices into clean, fudgy wedges.
A cloud of whipped cream goes on top, and a slick of tart raspberry sauce spiked with kirsch cuts straight through the richness on the plate.
Pro Tips
- Line the springform with buttered, floured wax paper so the delicate cake releases cleanly.
- Fold the whipped eggs into the chocolate in two batches and stop the moment the streaks vanish. Overmixing deflates all that hard-won air.
- Don’t overbake. A center that looks barely set is exactly right and firms up in the fridge.
- Frost it cold and work fast, since whipped cream softens fast against the chilled cake.
Variations
- Strain the raspberry sauce for a silky finish, or leave the seeds in for rustic texture.
- Swap the kirsch for Chambord or orange liqueur in the sauce.
- Press toasted hazelnuts or extra chocolate shavings around the sides.
Ingredients
Directions
Butter an 8 inch springform pan.
Place a 8 inch circle of waxed paper on the bottom.
Butter the wax paper and flour the pan.
Melt chocolate and butter together in a heavy saucepan over low heat.
Mix to blend.
Cool.
Place egg and sugar in the bowl over hot water, stirring until sugar is dissolved and the eggs are warm.
Remove from heat.
Beat at high speed until the eggs are cool and tripled in volume.
Fold in flour.
Fold half whipped egg mixture into the melted chocolate mixture and butter.
Carefully fold in the remaining egg mixture.
Pour the batter into the prepared pan and bake 15 minutes in preheated oven.
Remove form oven and cool in pan.
Place the cake, still in the pan, in refirgerator until firm.
Whip the cream and sugar and vanilla until stiff.
Remove the cake from fridge.
Carefully remove it from pan, invert onto a serving platter and peel off wax paper.
Working quickly, frost the top and sides of the cake with ⅔ of the whipped cream and place the rest in a pastry bag fitted with a star tube and make decorative rosette around the perimeter.
Decorate the center of cake with chocolate shaving and return to frigde.
Chill until firm.
Raspberry sauce: Place thawed raspberries and juices in a food processor fitted with a stell blade.
Process until pureed.
Strian into bowl.
Add kirsche and sugar and stir to blend.
Serve each slice with several spoonsfuls of raspberry sauce on the side.
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