Chocolate Decadence

Chocolate Decadence

11 Reviews 1 Pic
  • Prep

    4 h 25 m
  • Cook

    20 m
  • Ready In

    4 h 45 m
Stephany Ogle Brown
Recipe by  Stephany Ogle Brown

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (11)

Rate This Recipe


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.



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.



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

More Reviews

Similar Recipes

Chocolate Cakes with Liquid Centers

Chocolate Cakes with Liquid Centers

Chocolate Decadence Cake I

Chocolate Decadence Cake I

Passover Chocolate Torte

Passover Chocolate Torte

Chocolate Decadence Yule Log

Chocolate Decadence Yule Log

Chocolate Decadence Cake II

Chocolate Decadence Cake II

The Best Ever Chocolate Mousse Recipe Ever

The Best Ever Chocolate Mousse Recipe Ever


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Chocolate Cakes with Liquid Centers


next recipe:

Chocolate Decadence Yule Log