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Chocolate Decadence

January/February 2011

Your rating: None Average: 4.2 (122 votes)

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.


Chocolate Decadence Recipe

18 Reviews for Chocolate Decadence

02/14/2014
Anonymous
came out really thin?

What did I do wrong? The cake looked perfect, the only problem was that it came out really flat and thin? About 1/5 of the height of the cake in the picture.

Comments (1)

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Anonymous wrote 12 weeks 6 days ago

When I used the 8 in pan, I

When I used the 8 in pan, I liked my results sooo much better. Also, make sure you fold in the whipped eggs whites and don't use a "heavy hand" like I did the 1st time made it.

01/23/2014
Anonymous
creamy, rich, and chocolatey

I happened upon this recipe, and boy am I glad. It's a little time consuming, but there are shortcuts. I pre melted the chocolate (whole squares, not grated) in the microwave. Just enough to be moveable, not totally melted. Then, I added the cocoa with a little instant coffee. From there I added the hot liquid and it melted it the rest of the way. I also used a springform pan. It worked fine. I left the cake in the fridge overnight, and tried a piece the next day with a little whipped cream. I didn't do the orange part of the recipe. I just did the cake. I usually have a lindor dark chocolate truffle once a day, but now I think I'm going to have a thin slice of this. I'm also going to cut and freeze all the pieces and take them out as I need them. This is an awesome cake for so little calories. I also didn't add the rest of the sugar when I did the egg whites. It was sweet enough. Perfect chocolate fix. Maybe I'll experiment with it a little more when I make it again. DEEEELLLIIISSHHH.

Comments
12/26/2013
Anonymous
Great, super rich,vven taking short cuts with recipe!

We loved this cake. I took a couple of shortcuts and it still came out great. First, I made this in a cheesecake springform pan without the water bath around it ( these pans would leak) so it would be easier to get out of the pan without inverting. Baked fine without the water bath around it and came out of pan. Secondly, I did not do the sugar, flour mixture in a pan as I thought I might burn it. I melted the chocolate in a double boiler and added the sugar and milk right to it in the double boiler. Thirdly, I did not make the topping but thought I might serve it with thaws frozen raspberries. S all in all, I made the recipe easier and it was rich and delicious.

Delicious
Comments
08/21/2013

Can I add nuts to the mixture?

Comments
01/29/2013
Anonymous
So good and so luxurious!

This was easier to make than it sounded. I used less sugar than the reciple asked and it perfectly matched my taste. The intense taste of the bitter chocolate makes it so luxurious! Great texture as well

easy to make, delicious, intense taste, healthy
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