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Chocolate Decadence

Chocolate Decadence

  • Prep

    4 h 25 m
  • Cook

    20 m
  • Ready In

    4 h 45 m
Stephany Ogle Brown

Stephany Ogle Brown

This rich, romantic, baked chocoholic dessert is frequently asked for by my catering clients. Garnish with whipped cream and chocolate curls.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Butter six ramekins or custard cups. Melt chocolate and butter slowly: You can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. Stir until completely smooth.
  3. In a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. Stir vanilla and salt gently into beaten eggs. Fold half of egg mixture into chocolate mixture, mix well. Then fold remainder of egg mixture into chocolate mixture. Pour chocolate and egg mixture into prepared ramekins.
  4. Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan. Butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. Place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake 5 minutes, then remove foil and bake 10 minutes more. Remove ramekins from water carefully. Let cool on wire rack for at least 3 hours. Cakes will firm up as they cool. Unmold each room-temperature ramekin onto a dessert plate, garnish and serve. Refrigerate unused portions.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KEZ
9

KEZ

2/25/2007

This was a lovely dessert that my dinner guests really enjoyed. I was a little nervous about getting them out of the ramekins but they slid out no problem. They did seem a bit on the small side but they are so rich that they proved to be the perfect size. I garnished with strawberries and whipped cream and they looked very pretty when I served them. Thanks.

Azureyes00
7

Azureyes00

12/29/2010

This recipe was pretty good. I made it twice, Thanksgiving and Christmas Eve family dinners. Next time, I would like to experiment with adding a couple tablespoons of flour and maybe a little coconut to give it a little more body.

MARYTNY
7

MARYTNY

3/11/2003

absolutley fabulous! Easy and so good! raseberries and whipped cream make a great garnish. I only yield 4.

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