Chocolate Decadence Cake III

Chocolate Decadence Cake III


"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

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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

Michael's Nona

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 about room temp to the touch and constantly whisk, remove from heat and whip the eggs on medium speed for about 4 minutes; also the cake should still be "jiggly" in the center when you take it from the oven. The recipe I use requires the cake to be frozen for 12 hours after cooled from the oven and about 15 minutes prior to serving set out on counter. Spread thin layer whipped topping on sides and top(home made - 1 C heavy whipping cream, 1 T conf. sugar and 1/2 t. vanilla) - load with chocolate curls in the center and pipe some whip cream using a star tip around the curls. Raspberry sauce is excellent on the plate. It is 12 servings because it is so increadibly rich. This is the best truly chocoholic recipe I have ever made! Thanks so much for sharing it. You must try this!


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 satisfies a sweet or chocolate craving very well.