Chocolate Decadence Cake III

Chocolate Decadence Cake III

6
BUCHKO 5

"This is a very rich cake, a small piece goes a long way. The best way to describe it is that it's a cross between a moist brownie and fudge. Be sure to use good quality chocolate. Serve with a dollop of whipped cream."

Ingredients

1 h {{adjustedServings}} servings 324 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
  2. In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
  3. In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
  4. Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.
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Reviews

6
  1. 6 Ratings

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I made this cake (and BTW it is the original Chocolate Decadence that was created by a Chef in the early 70's) - it's almost difficult to call it a cake. Remove the eggs from heat when they are...

DO NOT LET THE EGGS GET SCRAMBLED. Further clarity as far as instructions goes would be nice. I'll try this one again and it'll probably come out brilliantly.

This cake is very, very rich...a little bit does indeed go a long way. It was very easy to make. My husband and I really enjoyed it...it satisfies a sweet or chocolate craving very well.