Chocolate Decadence Cake II

Chocolate Decadence Cake II

15

"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
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Original recipe yields 12 servings

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Nutrition

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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Directions

  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

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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!...

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 dres...

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 an...