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Chocolate Decadence Cake II

Rated as 4.11 out of 5 Stars

"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."
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Ingredients

servings 507 cals
Original recipe yields 12 servings (1 - 9 inch round pan)

Directions

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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.

Nutrition Facts


Per Serving: 507 calories; 33.4 g fat; 46.3 g carbohydrates; 6.5 g protein; 120 mg cholesterol; 141 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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!...

Most helpful critical review

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...

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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...

Hints for the inexperienced and experienced baker: The nine inch pan should be at least 2 inches high. In step #2 it states to whip the eggs and sugar to full volume. This means you should us...

I made this with dark chocolate, and it was a big hit. Took longer to bake, about 50 min. Absolutely wonderful with raspberry sauce!

This got rave reviews from all the guests. My only complaint was the lack of instructions with this recipe. When you say "whip the eggs & sugar to full volume" does that mean whisk? Are you ...

This recipe was fabulous tasting and so easy to make. I've had this kind of cake at coffee shops and always loved it. I had never even thought about being able to make it myself! This is best...

I followed the recipe exactly. I even used this expensive 70% bittersweet chocolate. The cake was dry and crumbly. It reminded me of dry fudge.

perfection!!!!!!! my boyfriend is now my slave!