Chocolate Decadence

Why You’ll Love This Recipe

• Ridiculously Rich: If you’re a true chocolate lover, this will be your heaven.

• Simple Ingredients: Made with just a few pantry staples, it’s a straightforward but luxurious dessert.

• Perfect for Special Occasions: It’s an impressive and satisfying dessert for dinner parties or celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Butter and flour a 9-inch cake pan.

2. Melt Chocolate & Butter: In a double boiler, melt the semisweet chocolate and butter together, stirring frequently until smooth. Once melted, remove from the heat.

3. Beat Eggs and Sugar: Beat eggs and sugar together in a bowl for 5-10 minutes until pale and thick.

4. Combine Wet and Dry: Sift in flour, cayenne, and salt into the egg mixture and whisk to combine. Add ¼ of the egg mixture into the chocolate mixture and stir to combine, then pour the chocolate mixture into the rest of the egg mixture and stir until smooth.

5. Bake: Pour the batter into the prepared pan and bake for 14-15 minutes. The cake should be set but still have a slight jiggle below the surface.

6. Cool & Chill: Allow the cake to cool to room temperature (about 30 minutes). Then, wrap the cake in aluminum foil and refrigerate for at least 1 hour.

Servings and Timing

• Servings: 12

• Preparation Time: 15 minutes

• Cooking Time: 25 minutes

• Chilling Time: 1 hour 30 minutes

• Total Time: 2 hours 10 minutes

Variations

• Add a Topping: Serve with whipped cream or a drizzle of raspberry sauce for a fresh, tangy contrast.

• Spices: Add a bit more cayenne or try cinnamon for a different kick.

• Chocolate Options: Switch up the chocolate type (e.g., bittersweet or dark chocolate) for varying levels of sweetness.

Storage/Reheating

• Storage: Store in the refrigerator for up to 3 days.

• Reheating: Serve chilled or bring to room temperature before serving. You can also warm slightly in the microwave if you prefer it softer.

FAQs

Can I use other types of chocolate?

Yes, feel free to use dark chocolate for a more intense flavor or milk chocolate for a sweeter result.

What can I substitute for eggs in this recipe?

Unfortunately, eggs are essential to the structure of this cake, so substitutions may not work well for this recipe.

Can I make this cake in advance?

Yes, this cake can be made the day before and chilled in the fridge, which actually enhances its flavor.

Conclusion

Chef John’s Chocolate Decadence is an indulgent, rich dessert that satisfies even the most intense chocolate cravings. With a smooth, dense texture and a simple yet effective recipe, it’s the perfect dessert for any special occasion. Whether served with a bit of whipped cream or a side of fresh raspberry sauce, this cake will surely be a showstopper!

Chocolate Decadence

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Chocolate Decadence is a flourless chocolate cake that offers an intensely rich and indulgent chocolate experience. With just a few simple ingredients, this dessert is perfect for any chocolate lover and ideal for special occasions. Paired with a raspberry sauce, it’s an exquisite treat that will impress your guests.

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Ingredients

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

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Instructions

1. Preheat Oven:

   • Preheat your oven to 425°F (220°C). Butter and flour a 9-inch cake pan.

2. Melt Chocolate & Butter:

   • In a double boiler, melt the semisweet chocolate and butter together, stirring frequently until smooth. Once melted, remove from the heat.

3. Beat Eggs and Sugar:

   • Beat the eggs and sugar together in a bowl for 5–10 minutes until pale and thick.

4. Combine Wet and Dry:

   • Sift in flour, cayenne, and salt into the egg mixture and whisk to combine.

   • Add ¼ of the egg mixture into the chocolate mixture and stir to combine.

   • Then pour the chocolate mixture into the rest of the egg mixture and stir until smooth.

5. Bake:

   • Pour the batter into the prepared pan and bake for 14–15 minutes. The cake should be set but still have a slight jiggle below the surface.

6. Cool & Chill:

   • Allow the cake to cool to room temperature (about 30 minutes).

   • Then, wrap the cake in aluminum foil and refrigerate for at least 1 hour.

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Notes

Add a Topping: Serve with whipped cream or a drizzle of raspberry sauce for a fresh, tangy contrast.

Spices: Add a bit more cayenne for extra heat, or try cinnamon for a different flavor twist.

Chocolate Options: Use bittersweet or dark chocolate for a more intense flavor, or milk chocolate for a sweeter result.