Chef John's Chocolate Decadence recipe  

This dessert is decadence. Flourless chocolate decadence cake was popular in the 1980s. I think the decade embraced luxurious overindulgence, and this dessert does too. This cake is extremely rich by modern standards. Some may find it overly powerful, but true chocolate fans will love it. Serve with icy raspberry sauce.   




– 18 ounces semisweet chocolate, chopped – 10 tablespoons unsalted butter – 5 large eggs, at room temperature – 4 teaspoons white sugar – 4 teaspoons all-purpose flour – 1 pinch cayenne pepper – 1 pinch salt

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Step 1

 Preheat the oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.


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Step 2

Stir semisweet chocolate and unsalted butter in a double boiler over hot water regularly and scrape down the edges with a rubber spatula until totally melted and blended. Get off the heat. 

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Step 3

Beat eggs and sugar together in a bowl with a whisk or electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.

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Step 4

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Pour 1/4 of the egg mixture into the chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until combined. Pour batter into the prepared pan.

Step 5

 Bake 14–15 minutes in the preheated oven until barely set with a jiggle below. Allow 30 minutes to cool to room temperature. Refrigerate for at least 1 hour in aluminium foil.  

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Also See

Porkolt (Hungarian Stew) Made With Pork recipe