Chocolate Decadence Cake II

Chocolate Decadence Cake II

Melissa 0

"This recipe is a big seller in my bakery. The most important thing is to use good quality chocolate - I suggest going to your local gourmet food shop and asking them for a couverture - chocolate which has a high percentage of cocoa butter as opposed to vegetable fat. It will make all the difference in the world."

Ingredients {{adjustedServings}} servings 507 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan or line with parchment paper.
  2. Melt chocolate in the top of a double boiler and mix with melted butter.
  3. In a large bowl, whip the eggs and sugar to full volume. Gently fold the chocolate into the whipped eggs. Quickly but gently fold in the flour. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until the center feels firm to the touch. Do not turn out of pan until completely cool.
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Reviews 15

  1. 16 Ratings


Fantastic! I made this for one of the girls at work and it was a HUGE hit! It does only make one small cake but to be frank, it's VERY rich (as if the 4lbs of chocolate doesn't give THAT away!) so almost everyone in the office was able to snag a little piece. (I filled a pan w/ six little tulip-shapped slots and about a half a bread pan) One thing I did notice, anyone with a strong aversion to DARK chocolate gave a 'too rich' answer. To answer some questions added by a previous reviewer on instructions. When you whip (Unless you're looking for a REALLY good work out use a mixer, not a whisk!) sugar and egg the color will actually lighten a bit to a very soft yellow and it will about double in size. Basically blend the out of it and when it won't poof up anymore, you're there. :) This cake is also VERY easy to over bake which is what would make it dry! You can't do the toothpick test on this one since there is SO much chocolate, most of it won't completely solidify until it has cooled. As the instructions say use the poke test, it shouldn't be hard but as soon as there is resistance, take it out, you're done! I'm not sure about refrigerating, however, I had to because I baked it a day in advance and I didn't trust to leave it out w/ the dog all day but I FULLY Suggest warming it up when you serve it! It will be very fudge/brownie like when cold but softens right up again if you heat it up a little. I do also agree on the suggestion for using raspberries with it.


Fantastic!!! This cake was VERY Chocolatey, sweet (but not too), moist (not wet), just about PERFECT. Taste like a dessert you'd have at a fine restaurant. This cake is great on its own, or dress it up with fresh whipped cream, berries, melted chocolate sauce (for chocoholics), rasberry sauce, whatever your hearts desire, it can handle it. The birthday girl (30+) I made it for, who's a chocoholic, absolutely loved it. As another reviewer wrote, it needed 50-minutes to cook, and I used a whisk instead of folding to incorporate everything.


I am a Chocoleatier. I found this cake to be very dry and tasetless. I used 75% German chocolate and the result was not a keeper. All is not lost. I improvised with the product adding gansche and hot cream to the cake. I put the cake in a food processor and added the mix with flovoring. Great truffles. I would not make this cake again. Ken