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My review
Chocolate Decadence Cake II
Melissa
"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 507Original recipe yields 12 servings (1 - 9 inch round pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan or line with parchment paper.
- Melt chocolate in the top of a double boiler and mix with melted butter.
- 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.
- 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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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 1718 Ratings
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Most helpful positive review
4/7/2009
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
2/24/2006
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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4/7/2009
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!...
9/16/2005
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...
2/24/2006
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...
7/4/2011
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...
4/19/2000
I made this with dark chocolate, and it was a big hit. Took longer to bake, about 50 min. Absolutely wonderful with raspberry sauce!
7/7/2003
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 ...
9/15/2002
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...
6/26/2001
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.