CHOCOLATE DECADENCE CAKE III
This is a very rich cake, a small piece goes a long way. The best way to describe it is that it's a cross between a moist brownie and fudge. Be sure to use good quality chocolate. Serve with a dollop of whipped cream.
Provided by BUCHKO
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
- In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
- In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
- Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 23 g, Cholesterol 89 mg, Fat 23.8 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 14.3 g, Sodium 93.4 mg, Sugar 18 g
CHOCOLATE DECADENCE
Categories Berry Chocolate Dairy Egg Dessert Bake Valentine's Day Kid-Friendly Mother's Day Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
- Make batter:
- Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
- Cool slightly.
- Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
- Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).
- Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
- Make sauce:
- Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.
- Remove cake from pan:
- Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.
- Bring cake to room temperature. Serve with sauce and whipped cream.
DECADENT CHOCOLATE CAKE
Provided by Marcela Valladolid
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
- Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
- Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
- Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
- For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
- Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.
DECADENT CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield One 10-inch cake
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 10-inch round cake pan. For the cake: Melt the chocolate and butter in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). Set aside to cool. Beat the egg yolks until light and fluffy. Slowly add the sugar and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it just disappears. In a separate bowl, whisk the egg whites until soft peaks form. Fold egg whites into the chocolate mixture in 2 parts. Pour the batter into the prepared pan and tap on the counter to remove air bubbles. Bake for 20 to 25 minutes, until a toothpick comes out clean (see Cook's Note). For the ganache: Place the chopped chocolate in a mixing bowl. Place the cream in a saucepan and bring to a boil. Add the hot cream to the chocolate and stir until all lumps are gone. Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula.
CHOCOLATE DECADENCE
It's a lot of work, but boy is it worth it. This is a dessert sure to impress the boss or whoever you have over for dinner.
Provided by Felix4067
Categories Dessert
Time P1DT15m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Cut circle of parchment paper to fit 8-inch round cake pan.
- Preheat oven to 425 degrees.
- Combine chocolate and butter in top of double boiler.
- Set over gently simmering water and stir until melted and smooth.
- Remove from heat.
- Transfer to bowl and set aside.
- Wipe out top of double boiler (you'll be using it again).
- Combine eggs and sugar in top of double boiler.
- Set over gently simmering water and whisk constantly until sugar is dissolved and mixture darkens and is barely warm to the touch.
- Remove from heat.
- Beat at high speed with electric mixer until eggs have tripled in volume and are consistency of lightly whipped cream, about 5 to 10 minutes.
- Gently fold in flour.
- Carefully stir 1/3 of egg mixture into chocolate to loosen, then fold chocolate into remaining egg mixture until thoroughly combined.
- Turn into prepared pan.
- Bake until cake is soft in center but crusty on top, about 15 minutes.
- Let cool completely in pan, then freeze overnight.
- (Cake can be kept in freezer up to one month before serving.) About 1 hour before serving, whip cream with confectioners' sugar and vanilla until stiff.
- Invert cake onto serving platter.
- (Spinning pan briefly over high heat will help loosen cake from pan.) Spread 2/3 of whipped cream over top.
- Mound chocolate curls in center.
- Pipe rosettes around edge of cake using remaining whipped cream.
- Refrigerate until about 15 minutes before serving.
- Pass raspberry puree separately.
Nutrition Facts : Calories 687, Fat 58.5, SaturatedFat 35.1, Cholesterol 212.9, Sodium 69.5, Carbohydrate 42.9, Fiber 5, Sugar 33.3, Protein 7.2
MOM'S CHOCOLATE DECADENT CAKE
This chocolate cake deserves accolades galore, it's so good, The cake itself is tender and moist. But the homemade chocolate frosting is amazing. Poured over the cake while still warm creates the most wonderful layer of chocolate goodness when cooled. It is pure decadence.
Provided by Shelia Senghas
Categories Chocolate
Time 1h
Number Of Ingredients 17
Steps:
- 1. For Cake: Melt butter in a 2 quart or larger saucepan; add cocoa and water.
- 2. Bring to a boil.
- 3. Remove from heat and stir in sugar.
- 4. Add salt, soda, and flour. Stir well.
- 5. Blend in eggs, milk, and vanilla.
- 6. Bake in a 9x13 greased cake pan in 400-degree oven for 15 to 20 minutes.
- 7. For Frosting: Melt butter in a medium saucepan; add cocoa and milk. Bring to a boil.
- 8. Remove from heat and add water, vanilla, and sifted confectioners' sugar.
- 9. Mix well. This frosting is not stiff.
- 10. Frost cake while the cake is hot and frosting is still warm.
- 11. Let cool before cutting.
CHOCOLATE-ORANGE DECADENCE
Categories Cake Liqueur Food Processor Mixer Chocolate Dessert Bake Raspberry Orange Triple Sec Bon Appétit
Yield Serves 12
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with waxed paper. Using vegetable peeler, remove peel from oranges in strips. Coarsely chop peel in processor, stopping occasionally to scrap down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add marmalade and puree. Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy. Beat in remaining 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift dry ingredients into small bowl. Mix dry ingredients into batter alternately with orange juice.
- Divide batter between prepared pans. Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes. Cool cakes in pans on racks 10 minutes. Run sharp knife around pan sides to loosen cakes. Turn cakes out onto racks; cool. Peel off paper.
- For the chocolate ganache:
- Bring cream and butter to simmer in heavy large saucepan. Reduce heat to low. Add chopped chocolate and stir until melted. Mix in remaining ingredients. Pour ganache into large bowl. Freeze until very thick but still spreadable, stirring frequently, about 1 hour 15 minutes.
- For glaze:
- Melt marmalade in heavy small saucepan over low heat. Remove from heat. Mix in Grand Marnier.
- Cut each cake into 2 layers. Place 1 layer on plate. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with second cake layer. Brush with 1/4 of glaze. Spread 3/4 cup ganache over. Top with 1 1/2 baskets berries (about 2 1/2 cups). Spread 1/2 cup ganache over third cake layer. Invert, chocolate side down, over berries. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with fourth cake layer. Brush with remaining glaze. Spread 3/4 cup ganache over top of cake. Spoon 1 cup ganache into pastry bag fitted with medium star top. Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines. Pipe decorative border of ganache around top and bottom edges of cake. Freeze cake 20 minutes. Arrange remaining berries atop cake, covering completely. (Can be prepared 1 day ahead. Cover cake loosely with plastic wrap and refrigerate.)
- Garnish cake with mint sprigs. Serve cake at room temperature.
DECADENT CHOCOLATE CAKE
I don't know why it's so good (doesn't seem like anything special from looking at the recipe) but it's the one thing that will go on a table loaded with good desserts! Originally found in the Silver Palate
Provided by Teresacooks
Categories Dessert
Time 1h20m
Yield 1 Bundt Cake, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Grease a 10" tube pan.
- Pour boiling water over chocolate and butter; let stand until melted.
- Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.
- Mix soda and sour cream and whisk into chocolate mixture.
- Mix flour and baking powder well, and add to batter, mixing thoroughly.
- Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold together.
- Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 minute or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.
- To Make the Frosting:.
- Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.
Nutrition Facts : Calories 727.4, Fat 33.4, SaturatedFat 20.3, Cholesterol 112.8, Sodium 239.8, Carbohydrate 106.9, Fiber 3.5, Sugar 77.3, Protein 7.7
CHEF JOHN'S CHOCOLATE DECADENCE
This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.
Provided by Chef John
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
- Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
- Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
- Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
- Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g
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- Position rack in lower third of oven; preheat to 350 degrees F. Line the bottom of an 8- or 9-inch cake pan (1 1/2 to 2 inches deep) with parchment paper and coat the sides of the pan with cooking spray. Put a kettle of water on to boil for Step 6.
- Combine flour, 2/3 cup sugar and salt in a small heavy saucepan. Whisk in just enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the sides and bottom edges of the pot), until the mixture begins to bubble. Boil gently, stirring constantly, for 2 to 2 1/2 minutes (the mixture will get very thick and then you may notice that it thins ever so slightly as the starch cooks). Scrape the hot mixture immediately over the chocolate and cocoa. Stir until the chocolate is completely melted and smooth. The batter will be very thick. Stir in egg yolks and vanilla.
- Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating on high speed until the egg whites are stiff but not dry.
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