So beautiful. A little fiddly but worth the effort. I made it for my chocolate loving husband's birthday cake. It looked great until we cut it and it was difficult to serve but I didn't have a hot, fine knife. Otherwise, delicious and definitely saving this recipe!
From EatingWell: January/February 2011
Inspired by the (now) old-school, ultra-rich, mousselike chocolate cake that usually called for a whole pound of chocolate, half a dozen eggs and lots of butter, here is an enlightened rendition with deep bittersweet chocolate flavor and that dense melt-in-your-mouth texture so characteristic of the genre. No one will guess it’s healthier. The secret is excellent natural cocoa powder and good-quality bittersweet chocolate, preferably with 70% cacao. Although the cake can be eaten once it’s completely cool, it comes out of the pan much easier and even tastes better if it has been chilled at least overnight.
18 Reviews for Chocolate Decadence
I made this before as a surprise for my mother's birthday, and I liked it so much that I went on to make it for mine and my friends as well. I didn't have bittersweet chocolate (can't buy it where I live in China), so I used a mix of milk and dark chocolate. It turned out absolutely amazing! I've tried a couple variants (different candied fruits), but I still like the orange the best. I found that the syrup makes more than necessary, so when I make it again I plan to add more orange peels to balance it out a bit. This recipe is absolutely delicious, creamy, super rich, and incredibly satisfying. I was a bit skeptical at first because I wasn't sure that the portion sizes were large enough, but they are just right. Intense chocolate flavor, and well worth the time and effort!
I just love this recipe! I've made it many times with a few twists but the original has always been the best.
This cake is very rich & flavorful. I'm coming up on my 2yr anniversary of losing 65lbs and this dessert has been a go-to since its so delicious and satisfying I don't have to deny myself chocolate & sweets. I can be happy with just 1 piece, something i can't say for many desserts!
Absolutely gorgeous! I managed to get my calorie count down to 137 by reducing the amount of chocolate used as it wasn't needed and was rich enough already! It was so smooth and creamy and my whole family loved it. It's really nice warm served with icecream or whipped cream and is equally as nice cold as it is. I will definately make again!
Made this for Easter and a week ahead to 'test'. I have frozen some, so I'll be interested to see how that works. The dessert was not difficult to make, but did take me longer than stated (as is common for me). I used 2 circles of parchment to aid in removing the cake from its pan. I served the 'test' cake with a little whipped cream and the Easter one with fresh raspberries instead of the candied orange peel.