Chocolate Decadence
Chocolate decadence is a pretty aptly named dessert - it is one of the richest, most chocolaty cakes you will ever have. In fact, the texture is a bit closer to that of a mousse than a cake. I'm personally not the biggest fan, but this could be the dessert for you if you're a chocolate lover. This recipe was adapted from Food Wishes. (Check out their channel!)
Active Time: 45 min
Total Time: 12 hr
Ingredients
> 18 oz semi-sweet chocolate
> 10 tbsp butter
> 4 tsp sugar
> 4 tsp flour
> 5 eggs
> cayenne, salt
Instructions
1. Prep: butter and flour a 9 inch pan. Preheat oven to 425 degrees F.
2. In a large mixing bowl, combine the butter and semi-sweet chocolate, chopped up into small pieces. Over a double boiler, slowly melt the chocolate and butter mixture. Once all the chocolate is melted, stir the mixture together until smooth and fully incorporated. Turn off the heat and reserve.
3. In a large bowl, whisk together the sugar and eggs, until very pale and thick. This will take a while. Add and mix the flour, a pinch of salt, and a pinch of cayenne.
4. Pour in a quarter of the egg mixture to the chocolate sauce. Mix until fully incorporated. Add the chocolate mixture to the egg mixture, and fold it together. Once fully incorporated, pour it all into a 9-inch pan.
5. Bake in the oven for around 14-15 minutes. Then, remove it and let it cool to room temperature, before transferring it to the fridge or freezer to cool until very cold.
6. Serve over some raspberry sauce. Enjoy!
Notes/Tips:
> To make a double boiler, add a little bit of water to a saucepan and bring to a simmer, then turn the heat down to the lowest setting.
> Thoroughly mixing the egg mixture in step 3 is very important. I didn't mix it for long enough, so the end result was a bit too dense. This is much easier with an electric mixer.
> This cake is meant to be served cold. It's tempting, but you'll definitely want to let it cool. It will also be much easier to slice and work with once it's cold.
> The raspberry sauce is essentially a mandatory pairing. If eaten by itself, the cake will be almost unpleasantly rich and chocolaty. The tart raspberry sauce helps cut through that richness.
> To make the raspberry sauce: add 2 6-oz packages of raspberries, some lemon juice, and 1/8 cup sugar to a saucepan over medium heat. You may also wish to add some water if you want a thinner sauce. Cook for a couple of minutes (berries should still be slightly chunky but released a lot of their juices. Strain the seeds out, and cool until very cold.